The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk

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

Seasonally produced cheese at local level from sheep's milk raised mainly to grazing

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 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.

The volcano is a soft cheese aged in crust with extra virgin olive oil and sprinkled entirely with red chili powder.

Valmetauro is a fresh creamy cheese, a light look and a medium ripening.

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

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

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

Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.

It is a cheese made with pure sheep milk

To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.

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

Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.

Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.