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

It shows an intense straw-coloured crust with a canned surface.

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

It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.

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

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

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

With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.

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

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

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