The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.
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The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia to subtract it from the plunderers during the wars or to the master of the earth during the end of the year with the factor. Today the form of cheese is immersed in the vinaccia for 10-15 days, then dried, after a short vacuum maturation is ready for tasting.
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Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
All the good of ovine milk enclosed in an artisan caciotta.
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
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.
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.
The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
