Valmetauro is a fresh creamy cheese, a light look and a medium ripening.
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Valmetauro is a fresh creamy cheese, a light look and a medium ripening.
Obtained with 100% Italian bovine and ovine milk.
Flavored caciottes are excellent table cheeses and are often tasted at the cut accompanied by a good slice of homemade bread or the typical "crescia" Marche.
They are used to flavor fresh salads and as a seasoning of first baked dishes.
They accompany white wines rich in taste, but delicate.
Specific References
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The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
It is a cheese made with pure sheep milk
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
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.
To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.
The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
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 Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.
The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.