All the good of ovine milk enclosed in an artisan caciotta.
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All the good of sheep's milk enclosed in an artisan caciotta. Place the knife, the crust will make some resistance, and then finally sink into the soft of the central mollic. Finally you can taste all the aromas of such a unique milk, enjoying this cheese or alone or with honey. Well seasoned but never too dry, the fatness of its raw material will be a whirlwind of sensations for your palate. Its soft and delicate taste and the type of compact but not dry dough, which allows the exaltation of the qualities of ovine milk. Beautiful to see and take to the table, it has a slightly glossy appearance on the outside and a warm color inside that highlights the goodness of the milk used.
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It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
It shows an intense straw-coloured crust with a canned surface.
The perfect box for spicy lovers.
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.
This semi-molle cut pistachio cheese is obtained from bovine milk and is typically distinguished by the taste due to the presence of roasted pistachio in addition to the final manufacturing phase.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.
A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.
Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.