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

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

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

The Valmetauro nutmeg is a fresh creamy cheese

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

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.

Historically the taste of walnut accompanies cheese on the tables of the nobles.

The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.

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

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

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

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

A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.

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

Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.