Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.
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Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma. Premium product of CAO Formaggi. CAO Formaggi (acronym for Cooperativa Allevatori Ovini) is an agricultural cooperative company established in 1966 that today counts 591 members. The cooperative was born with the aim of aggregating a set of breeders to transform the milk produced in their respective companies and distinguish itself in the production of cheeses delicious from the high quality standards.
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Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Historically the taste of walnut accompanies cheese on the tables of the nobles.
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 Gran Sepi is a pecorino cheese with high maturation, with a marked and tasty taste.
The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.
A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
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.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
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 Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
It has a cylindrical shape with a frame of the basket, the crust is thin in yellow-brown and the interior is soft, compact in white-avory color. The taste is tasty and the pleasant smell.