Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
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Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Hard Sardinian cheese consisting of strong and intense flavor and spicy taste.
The techniques at the base of its processing remained those of once held by Sardinian shepherds.
The island's house wisdom, combined with strict compliance with hygienic regulations and modern technology, allows to appreciate still today this pecorino, for the richness of flavors and the intensity of aromas that can transmit Conservation - the product maintains its optimal characteristics (chemical-physical and organoleptic) if maintained at the temperature of +4°/+8° C.
Matching - To enhance the taste we suggest to combine red wines of great structure and refinement, with intense bouquet, body and good intense aromatic persistence.
Tasting - Excellent alone; it can be consumed at start or end meal.
Ideal as an ingredient for preparing dishes Cutting - it is recommended to use a knife with a blade at least 25-30 cm long and rather thick
The passion in everyday work and the commitment in quality research, in accordance with the principles of Sardinian dairy tradition, are the values shared by all breeding members, who through history have contested to create and carry on the cooperative until the reality that today represents the "CAO Formaggi".
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Ovine milk cheese with candied orange peel.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
King Sardo is a pecorino cheese with a minimum seasoning of 60 days.
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 great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
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.
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The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
It shows an intense straw-coloured crust with a canned surface.
A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia