Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
Cheese produced seasonally locally from sheep's milk, mainly bred at grazing. It is obtained from coagulation predominantly intake of raw milk, whole with partial fermentation acidity, not fitted with graft; additive of liquid garlic of lamb. Raw pasta cheese processed manually, subjected to natural stewing, manually pressed and dry salted: average maturation (3-6 months) of protein-lipolitic type. It's a tough, slightly look, straw yellow product. It has a rough, hard, yellow-colored crust. It has a cylindrical shape, diameter 19-24 cm, height 10-12 cm, weight 1,5-2 kg. It is a predominantly spicy cheese used mainly as a table or grater product
Specific References
No customer reviews for the moment.
With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.
Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.
This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.
The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
The Gran Sepi is a pecorino cheese with high maturation, with a marked and tasty taste.
Historically the taste of walnut accompanies cheese on the tables of the nobles.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.