Manchego
Manchego is an iconic semi-hard sheep’s milk cheese which is native to the La Mancha region of Spain. Named after the Manchego ewes common to the region, the cheese is richly flavoured with strong notes of brazil nuts and caramel.
Pecorino Brinata
Pasteurized sheep’s milk cheese. The crust is covered with a white felt of mold, similar to a layer of frost. The paste is soft, straw-white in color, with one very light small holes. The taste is delicate, with hints of milk and flowers.
Pecorino Debbene
Row sheep’s milk cheese from Sardinian sheeps breed. The rind is thin and its color is yellow with the pattern of the basket the cheese is made in (canestro). The taste is dolce, round, smooth, floral and aromatic; the aftertaste is round, buttery with hints of herbs, grass and fruits.
*The price is for 100 g.
Pecorino di Pienza
A hard paste pecorino, produced in Val d’Orcia, in Tuscany with pasteurised sheep’s milk from Cugusi herd and from the sheeps of 4 local shepherds.The cheese is produced adding whole black pepper grains to the curd during the production. The rind is thin and hard; the paste is white to straw depending on the maturity of the cheese. Some small eyes and some black pepper grains are scattered in the paste. The taste is spicy but sweet, with an intense aroma of pepper.
Pecorino Fior Del Pastore Fresco
Pecorino fresco produced in Grosseto by Dairy Farm Il Fiorino with pasteurized sheep milk. The crust is smooth, elastic and thin, ivory white. The dough is soft and compact. Sweet with lactic and floral feelings.
Pecorino Gran Cао
Pecorino Gran Cао from Sardinia has a delightful nutty, rounded flavor almost like a Parmigiano-Reggiano. This is a delightful eating cheese, but can also be grated for pastas or sauces.
Pecorino Marzolino
Produced only with pasteurized sheep’s milk from the Maramma area. The shape is Triangular pyramid while the rind is thin and smooth. Its color is straw. The paste is compact with no eyes. Its color is white. The taste is dolce, round, creamy, full-bodied with hints of pleasant acid. The aftertaste is long, dolce, creamy with hints of grass.
Pecorino Nero Valvo
Sicilian Pecorino produced with whole pasteurized sheep milk and covered with freshly ground black pepper. The rind is thin, and its color is dark brown because was sprinkled with black pepper. The paste is semi-hard and slightly elastic, while its color is white/ivory. The taste is strong with all the perfume from the black pepper. The aftertaste is long.
Pecorino ReNero
Pasteurized sheep’s milk cheese. The black rind is reminiscent of the peasant custom to protect the cheese anointing with sludge of olive oil and ash in order to prolong the storage. The paste is white, crumbly slightly rough. The taste is dolce and slightly fruity, with floral and lactic notes.