Cheese - whole forms

Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.

Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).

Grana Padano DOP 1/8 vac. ca. 4,5 kg. - Latteria Sociale Mantova - Zarpellon

Cut cheese ewe's milk, Appearance: nutty-brown colour - ivory white interior, Aroma: mediterranean herbs and sheep's milk, Flavour: harmonic presence of sheep's milk - nuts, Consistency: rubbery, Maturation: 8 weeks in the refining cell.

Pecorino cheese "Il Vessillo" approx. 550 gr. - Rocca Toscana Formaggi

Soft cheese bovine milk, Appearance: square-shapes - washed rind, Aroma: mushrooms - sweaty odour, Flavour: mild - buttery - sweet - strong-flavoured - intensity increases with maturation, Consistency: very soft, Maturation: 10 weeks in the natural cellar in wooden crates

Blue cheese bovine milk, Appearance: orange rind - white - herbs, Aroma: mushrooms, Flavour: full flavour - sweet, Consistency: very soft and silky, Maturation: 3 months in the refining cell

Pecorino cheese with truffle approx. 1.0 kg. - Rocca Toscana Formaggi

Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured

Pecorino cheese with figs approx. 1.0 kg. - Rocca Toscana Formaggi

Pecorino cheese with pears approx. 1.0 kg. - Rocca Toscana Formaggi

Il Frastuchino with pistachios approx. 1.0 kg. - Rocca Toscana Formaggi

Cut cheese bovine milk, Appearance: floral rind - nut-coloured - chalky coloured interior, Aroma: mushrooms - cellars, Flavour: sourish - full-bodied - persistent, Consistency: creamy - chalky structure, Maturation: 3 months in the natural cave

Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months

Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits

Soft cheese bovine milk, Appearance: square-shaped with characteristic imprints - natual grey rind - creamy-white interior, Aroma: soury - milk, Flavour: well-rounded - buttery - reminds you of fermented milk, Consistency: soft - creamy, Maturation: 8 weeks in the natural cellar.

Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months

Pecorino cheese "Il Corvino" approx. 6 kg. - Rocca Toscana Formaggi

The dairy, which is run by Angela and Simone, the third generation of cheesemakers, only uses milk Maremma livestock in the immediate vicinity of the farm. The cheese is matured for several months in the Degust bunker. The texture is crumbly and melting - with the flavour of straw.

Cut cheese bowine raw milk, Appearance: red rind, Aroma: strong scent of alpine herbs, Flavour: sourish - strong flavour, Consistency: buttery, Maturation: 4-6 months in the natural cellar

Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell

Cut cheese bovine milk, Appearance: washed crust - some natural moulds, Aroma: intense, Flavour: grass - sweet - full-flavour, Consistency: rubbery, Maturation: 4 months in the natural cellar

Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar

Hard cheese goat, bovine and ewe's milk, Appearance: natural rind with orange pigments, Aroma: elegant aroma, Flavour: earthy - mushrooms - astringent, Consistency: soft and crumbly, Maturation: 8 months in the cave