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

Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.

A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.

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 Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.

A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.

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

Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.

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

Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.

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

It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .

Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.

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

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