This semi-molle cut pistachio cheese is obtained from bovine milk and is typically distinguished by the taste due to the presence of roasted pistachio in addition to the final manufacturing phase.

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

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.

The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.

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

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

It is a fresh sheep cheese, ready to be tasted after only 20/25 days.

Historically the taste of walnut accompanies cheese on the tables of the nobles.

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

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 Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).

Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.