The Valmetauro nutmeg is a fresh creamy cheese

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

A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.

The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.

Valmetauro is a fresh creamy cheese, a light look and a medium ripening.

All the good of ovine milk enclosed in an artisan caciotta.

This is artisan cheese.

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

The perfect box for spicy lovers.

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

Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.

It is a fresh sheep cheese, ready to be tasted after only 20/25 days.

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

A cheese that was previously prepared exclusively in the winter months and that binds to the traditions of the peasant winery is the one to the chilli that was prepared with sweet peppers.

Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.

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