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

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

The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).

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

It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.

Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.

Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.

The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.

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

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

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

It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .

The caciotta mixed with porcini mushrooms Valmetauro is a fresh creamy cheese, light eyesight and medium ripening, produced with ovine milk and 100% Italian bovine.

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

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

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