It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .

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

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

Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.

Seasoned caciottina flavored with rosemary.

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.

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

Pure sheep cheese with about 10 months of seasoning.

Variant noble of the traditional caciotta.

The Colosseum box has typical Roman cured meats and cheeses of excellent quality.

Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.

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 caciotta mixed with porcini mushrooms Valmetauro is a fresh creamy cheese, light eyesight and medium ripening, produced with ovine milk and 100% Italian bovine.

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.

To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.

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.