This is artisan cheese.

Pure sheep cheese with about 10 months of seasoning.

Variant noble of the traditional caciotta.

It is a cheese made with pure sheep milk

Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.

Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.

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.

To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.

The caciotta mixed with porcini mushrooms Valmetauro is a fresh creamy cheese, light eyesight and medium ripening, produced with ovine milk and 100% Italian bovine.

The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.

The emerald green color of this fruit, called “Frastuchino”, is all to be tasted in a sweet and delicate cheese.

The Gran Sepi is a pecorino cheese with high maturation, with a marked and tasty taste.

Ovine milk cheese with candied orange peel.

Seasoned caciottina flavored with rosemary.

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.