Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
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Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia. The ashes pecorino is so called because it is aged under the ashes. The taste is sweet, with notes of cooked butter and ripe fruit. The ash dries the internal humidity of the pecorino, bringing the consistency to a more friable paste, creating real scales.
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The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.
The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
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.
This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.
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 perfect box for spicy lovers.
Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.
It shows an intense straw-coloured crust with a canned surface.
King Sardo is a pecorino cheese with a minimum seasoning of 60 days.
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.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
The characteristic of this product, should be sought in the seasoning.