It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .
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It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP . The curdling is expected to be at an oscillating temperature between 35 and 38°C and the crushing of the curd must be at a grain size of corn.
Specific References
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Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.
The characteristic of this product, should be sought in the seasoning.
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.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.
The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Historically the taste of walnut accompanies cheese on the tables of the nobles.
Seasoned caciottina flavored with rosemary.
The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.