To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.
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INGREDIENTS: Pasteurized whole sheep milk, salt, garlic, lactic ferments. Treated in crust with preservatives E 202 – E 235, E 172 black coloring. Not edible crust.
USE: To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.
Store at temperature between +4°C and +8°C
Specific References
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Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
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The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
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.
Historically the taste of walnut accompanies cheese on the tables of the nobles.
King Sardo is a pecorino cheese with a minimum seasoning of 60 days.
The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.