SEPI SARDO SARDO MATURO da CIRCA 3 KG
The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep. For a tasty and appetizing appetizer try to add it in a cut focaccia and inserted in an oven.
Sleepy in its extreme simplicity.
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The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
It shows an intense straw-coloured crust with a canned surface.
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
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.
The Gran Sepi is a pecorino cheese with high maturation, with a marked and tasty taste.
Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
Seasoned caciottina flavored with rosemary.
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.