This is artisan cheese.
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The typical Apulian cacioricotta is a cheese obtained with mixed processing techniques between those of cheese and ricotta. Contains milk, salt, garlic. This is artisan cheese. The shape is sent in vacuum labeled, packing in EPS and ice depending on the outside temperatures. The weight varies between 300g and 350g, subject to weight gains. Once opened store in the refrigerator and consume within 3 days.
Specific References
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It is a cheese made with pure sheep milk
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.
The characteristic of this product, should be sought in the seasoning.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
The perfect box for spicy lovers.
It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.
Seasoned caciottina flavored with rosemary.
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.