| Tometta di Pecora alle vinacce |
| 0,5/1 Kg |
Seasonal |
| 150/250 days |
00416 |
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| Piedmont |
| After 100 days of fermentation, this cheese rests for some days and then is refined with pressed grapes. Its taste is mild and has aromas of Barbera. The paste has some holes and it is white and yellow in color. |
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| 0,25 Kg |
Mar - Ott |
| 30/60 days |
00054 |
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| Piedmont |
| This cheese is produced from sheep’s milk. Its paste is soft, white and with a mild taste which becomes a little spicier with more than 10 days of seasoning. Its rind is very thin and becomes yellowish with seasoning. |
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| Carletta - Tometta cremosa di pecora |
| 0,25 Kg |
All year |
| 20/30 days |
00052 |
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| Piedmont |
| This cheese is produced in the province of Cuneo. It has a soft, delicate and slightly elastic paste. It has a square shape and a delicate and buttery taste with a light tone of acidity. It is a perfect kind if cheese to make fondue. |
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| Sora di Pecora Brigasca Slow Food Presidium |
| 1/2/3 Kg |
Seasonal |
| 40/80 days |
00603 |
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| Liguria |
| This cheese is produced from the evening milking which is then added to the morning milking. Its curds is broken with a traditional instrument, known as Rubatà. After a short aging period, this cheese is washed with water and salt. Its taste is savory and its color is golden yellow. It is a great hand-made cheese. |
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| Pecorino di Pienza Crosta Rossa |
| 1,2 Kg |
All year |
| 40/60 days |
00705 |
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| Tuscany |
| This cheese is aged on benches of fir. It has a soft and buttery paste in the winter, but crumbly in the spring. It has a strong taste of milk and aromas remindful of countryside. |
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| Pecorino di Pienza Crosta Nera |
| 2 Kg |
All year |
| 60/70 days |
00358 |
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| Tuscany |
| This cheese is produced in the Orcia Valley from sheep’s milk cooked at 30-32°. It is a very simple and young kind of cheese. Its paste is white and flaky and its taste is dry and unique. |
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| 1/1,5 Kg |
All year |
| 100 days |
00497 |
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| Tuscany |
| This cheese is produced from sheep’s milk and is refined in wooden barriques with red grape marcs which give the particular color to its rind. Its paste is greyish-white and its taste is strong. |
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| Pecorino di Montagna Metello |
| 1,8 Kg |
All year |
| 80/100 days |
00552 |
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| Tuscany |
| This cheese is produced form sheep’s milk. After a short aging period in the cheese factory, it rests for 4 months in caves at an altitude of 1000 meters. Its rind is straw yellow and it becomes reddish with seasoning. Its paste is firm, unctuous and with a pleasant taste of almond. |
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