The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.

All the good of ovine milk enclosed in an artisan caciotta.

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 “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.

Variant noble of the traditional caciotta.

Historically the taste of walnut accompanies cheese on the tables of the nobles.

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 cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.

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.

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

Ovine milk cheese with flavored fig juice.

The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.

Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.

Pure sheep cheese with about 10 months of seasoning.

The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.

It is a cheese made with pure sheep milk