It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .

All the good of ovine milk enclosed in an artisan caciotta.

This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.

A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.

Pecorino from the medium-long seasoning, produced with fresh milk worked raw and carefully selected by our best stables. The natural microbial flora kept from raw milk gives the cheese a rich and intense flavor, which recalls to the palate and to the mind the typical scents and smells of the pasture, in a triumph of flavors and aromas.

The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.

It has a cylindrical shape with a frame of the basket, the crust is thin in yellow-brown and the interior is soft, compact in white-avory color. The taste is tasty and the pleasant smell.

Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.

Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia

The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.

Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.

The Gran Sardo is a table pecorino cheese with typical mule back barley, smooth crust of yellow or black color, hard paste compact or slightly look, of course white.