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It was originally produced with the only spring milk unlike now that is available almost all year round.
“The weight and the relative oval piece is told due to the transformation of this product almost at the end of the curd and placed directly on the mestole of oval form because, otherwise, the dough would not have been enough to obtain the traditional peeled”
Specific References
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It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
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.
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.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
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 truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.
With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
Pecorino from the medium-long seasoning, produced with fresh milk worked raw and carefully selected by our best stables. The natural microbial flora kept from raw milk gives the cheese a rich and intense flavor, which recalls to the palate and to the mind the typical scents and smells of the pasture, in a triumph of flavors and aromas.
