It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .
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It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .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 curdling is expected to be at an oscillating temperature between 35 and 38°C and the crushing of the curd must be at a grain size of corn.
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Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
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The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
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Historically the taste of walnut accompanies cheese on the tables of the nobles.
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Ovine milk cheese with candied orange peel.
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Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.