The Valmetauro nutmeg is a fresh creamy cheese

The volcano is a soft cheese aged in crust with extra virgin olive oil and sprinkled entirely with red chili powder.

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 quality of Pecorino Sardo is guaranteed by the Consortium of Protection.

With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.

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

Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.

The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.

It shows an intense straw-coloured crust with a canned surface.

Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.

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

Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.

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

King Sardo is a pecorino cheese with a minimum seasoning of 60 days.

Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.