Caciotta Belmonte Siciliana: pasteurized sheep's milk, salt, rennet and live lactic ferments .... the mirror of a beautiful land is enclosed in this cheese, a hard crumb pastry with an intense flavor, excellent for tastings, gourmet appetizers, ideal with pairing with jams and honey. form of 6kg, 3kg, 1,5kg.

Description: Fresh cheese made from pasteurized sheep's milk. The pasta is soft because it is undercooked, with a sweet taste and a slightly peeled appearance.
 Ideal for appetizers and snacks, it must be enjoyed fresh and is excellent when melted on lightly toasted bread for the preparation of croutons.
STORAGE: The product can be stored for a rather long period in the refrigerator (wrapped in straw paper or other type of food paper) or better still in a cool place, at a temperature ranging from 14 to 18 ° C and at a degree of medium humidity.
500 gr approx
shelf life 4 months

Almond cheese: sheep's milk, salt, rennet, lactic ferments and almonds form this very good semi-seasoned pecorino, delicate for its seasoning, perfect for aperitifs with seasoned salami. 1kg form

Drunk cheese: sheep's milk, salt, rennet, lactic ferments and marc, fundamental ingredients to create a seasoned cheese with the scent of red wine, perfect for tastings, gourmet appetizers, accompanied with a good fruit jam is appreciated even more. 3kg, 1,5kg, 0,700gr.

Pecorino Buccia Nera DOP Auricchio: sheep's milk, salt, rennet, the unmistakable black color is the guarantee of a quality product ... excellent to be scratched at the moment, to be flaked simply to be eaten with breadcrumbs with a good honey. 30kg, 15kg, 7kg, 3,5kg, 1kg, 0,300gr.

Pecorino Canestrino Sardo: pasteurized sheep's milk, salt, rennet, lactic ferments, the Sardinian tradition in producing pecorino is now the image of a beautiful land, excellent for cold cuts appetizers, and hot appetizers. 1,5kg, 

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

Pecorino Rocce Sarde: sheep's milk, salt, rennet, lactic ferments, a crumb cheese that recalls the harsh land of Sardinia .... also excellent for grating on pasta, but also goes well with jams and honey. 5kg, 2.5kg, 1.2kg form.

Pecorino Romano DOP Buccia Nera Brunelli: sheep's milk, salt, rennet, pecorino di Roma .... excellent in all its uses, the tear distinguishes it for its quality. 30kg, 15, kg, 7kg, 3,5kg, 1kg, 0,300gr.

Pecorino Romano DOP Buccia Nera Pinna: sheep's milk, salt, rennet, pecorino di Roma .... excellent in all its uses, the tear distinguishes it for its quality. 30kg, 15, kg, 7kg, 3,5kg, 1kg, 0,300gr.

Ricotta Salata Auricchio: pasteurized sheep's milk whey, salt, salted ricotta is one of the most used ingredients in the kitchen to be made in flakes on first courses to be served plated as an appetizer, or perhaps even enjoyed in its unmistakable flavor. 3kg, 1,5kg, 0,700gr.