This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.

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

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

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.

It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .

The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.

It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.

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

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

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

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

Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.

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

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

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 cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.