Historical recipe of the dairy, La Pecora vera is a semi-stagioned pecorino, balanced and with average sapidity, produced with only pasteurized sheep's milk.

The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

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 characteristic of this product, should be sought in the seasoning.

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.

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

Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.

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.

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

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