Sardinian Caceddù: sheep's milk, goat's milk, rennet, salt and natural ferments, crumb cheese ideal for eating at the table with combinations with jams and fruit creams .... excellent for tastings. 5kg, 2.5kg shape, 1,2kg
Casaro cheese: cow's milk, sheep's milk, salt, rennet, lactic ferments, Casaro is one of the most consumed table cheeses in central Italy ... semi-seasoned, delicate and soft are its characteristics that make it become the king of the table. 3kg, 1,5kg, 0,700gr.
Lucifer cheese: cow's milk, sheep's milk, salt, rennet, lactic ferments, sweet chilli, excellent for delicious appetizers, but at the same time it is perfect for making a simple but tasty aperitif. 2kg, 1kg form.
Pettirosso cheese: cow's milk, sheep's milk, salt, rennet, lactic ferments, a table cheese .... excellent for pasta or even better to make a tasty and simple aperitif ... its seasoning makes it palatable to most palates . 4kg, 2kg, 1kg shape.
La Pecorella: a mixed milk and cow's milk cheese, very sweet and delicate ... table cheese and ideal for stuffing hot appetizers in the kitchen, appetizers, main courses etc.etc. 1.5 kg form
Grated Pecorino: sheep's milk, salt, rennet, pecorino is the most used cheese to season and finish all dishes that require a strong and decisive flavor .... also excellent for making a pecorino fondue. 1kg bag, 100gr