From pecorino to caciotta, here you will find all the dairy Umbrian specialties.
Pecorino is aged under ashes following an old tradition, according to which the ash has the capacity to increase the speed of the seasoning process. The ash leaves a slight aftertaste of smoked, very pleasant to the palate, with the same persistence of the classic pecorino.
The idea is to combine two of the best products that Umbria can offer: cheese and wine. The grape pomace allows the cheese to get the flavors and odors that otherwise it would not have. The freshness and the great smells are its main feature.
From a pasteurized and carefully selected sheep'smilk, born an interesting cheese. Its particularity lies in the curing process that takes place in jars with olive branches. The result is a cheese with a delicate flavor, pleasant, with hints of olive, that literally melts in your mouth.
seasoned according to an ancient dairy tradition up to 24 months, so that it can acquire all the characteristics aroma and flavorof sheep milk coming from the pastures of the Nera Valley and the Apennines. This cheese will appeal to connoisseurs who prefer the determinated flavors, andit is very suitable for combinations which enhance the contrast...