IL CACIO GINO
Mixed-milk cheese, matured with juniper berries, with an intense and balanced flavour. In spring, nature explodes in fresh fragrances and balsamic scents. The aroma of juniper, so beloved in the hills of Romagna, inspired our...
IL CACIO GINO
SEI DI COCCIO
From the land that challenged us, a treasure that represents us. A delicious cheese aged in a raw earthen casket. A cheese aged in raw earth. Its name evokes a “hard and stubborn” character, reflecting...
L’avventura incredibile del formaggio L’Ulivo, il progetto Marco Polo
“Sotto il cielo infinito e attraverso gli oceani iniziava un viaggio che avrebbe portato alla trasformazione di un formaggio unico – L’Ulivo” In una fredda mattina d’inverno nel 2011 il porto di Marina di Ravenna...
Perché esistono tante varietà di formaggi con solo 3 ingredienti?
L’incredibile varietà di formaggi dipende esclusivamente dalla tecnica usata per produrli, anche se gli ingredienti sono sempre gli stessi. Ci sono tante ragioni per cui il formaggio può assumere infinite forme diverse a partire dagli...
IL NOCE AFFINATO
Matured cheese, ripened with walnut leaves, made from sheep’s milk. Ripening is a technique that we have perfected over time. After a skilful maturation process, the cheese is left to rest in special containers, surrounded...
CACIO FAENUM
Matured cheese, ripened with hay, made from sheep’s milk. Cacio Fænum is a sheep’s milk cheese ripened in hay with a typically rural flavour. The master cheesemakers carefully and passionately follow it through all the...
L’ULIVO
Matured cheese, ripened with olive twigs, made from sheep’s milk. . Ulivo is born from a slow ripening process where the cheeses rest in special containers wrapped in fragrant, freshly cut olive branches, turning into...
CACIO DIVINO
A semi-matured pecorino cheese dipped in Sangiovese red wine. In autumn, nature is painted in warm, nuanced colours. The ripe bunches of red grapes inspired farmers to create a cheese ‘drunk’ in red wine, which...
L’AFFUMICATO
A semi-cured sheep’s milk cheese, smoked with spiced woods. The ancient technique of preservation by smoking with spiced and fragrant wood gave meat, fish and cheese a classic, unique smoky aroma. Affumicato is a cheese...
FORMAGGIO DELLE FOSSE GOZZI
A cheese made from sheep’s and cow’s milk, aged for a long time inside tuff pits. Formaggio delle Fosse Gozzi cheese originates from an ancient tradition dating back to the Malatesta era. At that time,...