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 still appreciate this pecorino, for the richness of flavors and the intensity of the scents it 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 of 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
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Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
The emerald green color of this fruit, called “Frastuchino”, is all to be tasted in a sweet and delicate cheese.
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 cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.
It shows an intense straw-coloured crust with a canned surface.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
A cheese that was previously prepared exclusively in the winter months and that binds to the traditions of the peasant winery is the one to the chilli that was prepared with sweet peppers.
With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
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.
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The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.