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.
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