Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.
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Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.
Pecorini, mostly fresh, characterized by a decided and structured taste, enclosed in a smooth white paste.
As a young man, this enchanting cheese has a sweet and delicate taste, a quality that loses during ripening in favor of a more intense and complex taste that gives it an amazing aromatic complexity.
Good for itself, it is excellent for snacks or on a cutting board at the end of the meal accompanied by a chianti of the Colli Senesi, natural combination both from the eno-gastronomic point of view, and from the geographical-cultural one.
For cheese lovers it is a classic to simply appreciate it with nuts and fig jam.
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Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
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.
The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
The perfect box for spicy lovers.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
King Sardo is a pecorino cheese with a minimum seasoning of 60 days.
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.