A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
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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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Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.
With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
All the good of ovine milk enclosed in an artisan caciotta.
This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.
Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.
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.
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.
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.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk