The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.
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The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia to subtract it from the plunderers during the wars or to the master of the earth during the end of the year with the factor. Today the form of cheese is immersed in the vinaccia for 10-15 days, then dried, after a short vacuum maturation is ready for tasting.
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King Sardo is a pecorino cheese with a minimum seasoning of 60 days.
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
The characteristic of this product, should be sought in the seasoning.
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 Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
All the good of ovine milk enclosed in an artisan caciotta.
It is a cheese made with pure sheep milk
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia