Cheese

Colour of the rind tending to dark ochre, white and smooth texture, it melts slowly in your mouth, leaving a very pleasant after-taste of fresh milk.

Colour of texture: white, crumbly and finely granular in the mouth, flavour of sheep’s milk not sharp, after taste of walnuts.

If you love the Pecorino Foglie di Noci, you’ll really love the Pecorino alla Canapa produced by the same family company. Paolo, our affineur, buries the cheese in hemp and ages it in wooden crates for about 2 months. Rich, full and buttery, Pecorino alla Canapa is a wonderful addition to any cheese plate.

Our cheeses, made only with highly selected milk and using only traditional recipes, become delicacies wonderful paired with honeys, jams or cold cuts. Each type of cheese follows a personal maturation: in cave, in tuff or rock one, in wooden vats, in earthenware jugs and in ventilated cold rooms where everyday it’s turned, washed and cuddled as a baby in order to reach an optimal maturation which allows it to better express its quality.

Manufactured with sheep’s milk being pasteurized at 72°C,  surface treatment with Sangiovese red wine and matured in cold room at 8°C for about 30 days. Cheese with white smooth texture, slightly soft in the mouth, delicate flavour of sheep's milk with after-taste of wine.

Cheese aged in ash. Initially aged for at least 40 days, pecorino dei Malatesta is a pecorino cheese placed under a cover of ash so that it dried the extra moisture and improves its preservation. Cheese with white smooth texture, slightly soft in the mouth, delicate flavour of sheep’s milk with after-taste of fresh milk.