Variant noble of the traditional caciotta.

It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.

It is a fresh sheep cheese, ready to be tasted after only 20/25 days.

Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia

It shows an intense straw-coloured crust with a canned surface.

A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.

With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.

Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.

The Colosseum box has typical Roman cured meats and cheeses of excellent quality.

Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.

The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.

The characteristic of this product, should be sought in the seasoning.

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.