It is a cheese made with pure sheep milk
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It is a cheese made with pure sheep milk
The Canestrato preserves even more intensely the ancient taste of cheese.
Tradition is always alive in our production, thanks to our dedication to researching and healing what is most precious and unforgettable has been handed down by the ancient peasant culture in the dairy sector. In fact, in our products you can rediscover that taste and taste perhaps today a little forgotten and the canestrato can be the demonstration.
Its seasoning is at least 4 months
Specific References
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Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
The perfect box for spicy lovers.
The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.
All the good of ovine milk enclosed in an artisan caciotta.
Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.
The Gran Sardo is a table pecorino cheese with typical mule back barley, smooth crust of yellow or black color, hard paste compact or slightly look, of course white.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
The volcano is a soft cheese aged in crust with extra virgin olive oil and sprinkled entirely with red chili powder.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
The characteristic of this product, should be sought in the seasoning.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).