Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
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Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures. The flavors and aromas vary depending on the size and time of ripening of the cheese: fresh with a fresh and delicate taste, until seasoned with a strong and marked taste. Category apart are the D.O.P., representative of Sardinian tradition and synonymous with quality.
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A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
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.
It shows an intense straw-coloured crust with a canned surface.
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.
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.