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.
CONFECT FROM 2 DA 2 KG
Specific References
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The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
The characteristic of this product, should be sought in the seasoning.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
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The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .
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.
The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
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.
A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.