Variant noble of the traditional caciotta.

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.

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

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

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

The Valmetauro nutmeg is a fresh creamy cheese

Seasonally produced cheese at local level from sheep's milk raised mainly to grazing

It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .

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

Ovine milk cheese with flavored fig juice.

The characteristic of this product, should be sought in the seasoning.

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.

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

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

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

The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk