The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.

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

The Valmetauro nutmeg is a fresh creamy cheese

This is artisan cheese.

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.

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

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

Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia

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

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

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.

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

Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia

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