All the good of ovine milk enclosed in an artisan caciotta.
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All the good of sheep's milk enclosed in an artisan caciotta. Place the knife, the crust will make some resistance, and then finally sink into the soft of the central mollic. Finally you can taste all the aromas of such a unique milk, enjoying this cheese or alone or with honey. Well seasoned but never too dry, the fatness of its raw material will be a whirlwind of sensations for your palate. Its soft and delicate taste and the type of compact but not dry dough, which allows the exaltation of the qualities of ovine milk. Beautiful to see and take to the table, it has a slightly glossy appearance on the outside and a warm color inside that highlights the goodness of the milk used.
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Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.
It shows an intense straw-coloured crust with a canned surface.
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.
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Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
In this pecorino with a lively taste and decided white pasta is enriched by the pungent and slightly spicy notes of the local organic chili.
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