SEPI PECORINO BARBAGIA STAGIONED BY CIRCA 2 KG
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
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
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Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
The characteristic of this product, should be sought in the seasoning.
A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.
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.
The perfect box for spicy lovers.
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
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 cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.
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.
King Sardo is a pecorino cheese with a minimum seasoning of 60 days.
The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.