C h e e s e s

Our cheese-making technique is the so-called ‘raw milk’ process. This means that the milk is heated to a temperature of about 38°, thus reducing the pathogenic bacterial load but not the so-called “positive” one, which, during the maturing process, gives all the characteristic scents of the cheeses.

CHEESE

P E C O R I N O

P R I M O S A L E ( a n o t y e t m a t u r e p e c o r i n o c h e e s e )

Acquista
CHEESE

P E C O R I N O

S C A M O S C I A T O 1 M O N T H

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CHEESE

P E C O R I N O

S E M I - A G E D 2 / 3 M O N T H S

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CHEESE

P E C O R I N O

A G E D 1 2 M O N T H S

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CHEESE

P E C O R I N O

2 / 3 M O N T H S S E M I - A G E D W I T H C H I L I P E P P E R

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CHEESE

P E C O R I N O

2 / 3 M O N T H S S E M I - A G E D W I T H B L A C K P E P P E R

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CHEESE

P E C O R I N O

2 / 3 M O N T H S S E M I - A G E D W I T H P I S T A C H I O

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CHEESE

P E C O R I N O

4 M O N T H S A G E D R E F I N E D W I T H M O U N T A I N O R E G A N O

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CHEESE

P E C O R I N O

4 M O N T H S A G E D R E F I N E D W I T H R O S E M A R Y

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CHEESE

P E C O R A

4 M O N T H S A G E D R E F I N E D W I T H S T R A W A N D H A Y

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CHEESE

G O A T

P R I M O S A L E ( a n o t y e t m a t u r e c h e e s e )

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CHEESE

G O A T

S E M I - A G E D 2 / 3 M O N T H S

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CHEESE

G O A T

A G E D 4 / 6 M O N T H S

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