Ovine milk cheese with flavored pear juice

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

King Sardo is a pecorino cheese with a minimum seasoning of 60 days.

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

Valmetauro is a fresh creamy cheese, a light look and a medium ripening.

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

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

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 Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.

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

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

The emerald green color of this fruit, called “Frastuchino”, is all to be tasted in a sweet and delicate cheese.

A cheese that was previously prepared exclusively in the winter months and that binds to the traditions of the peasant winery is the one to the chilli that was prepared with sweet peppers.

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

The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.