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...
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,...
FORMAGGIO DI FOSSA DI SOGLIANO DOP
A world-renowned PDO sheep’s milk cheese with an unmistakable flavor. Il Formaggio di Fossa di Sogliano PDO is one of our best-loved products. The tradition of ripening the cheeses in pits dates back to the...
MINI AFFUMICATO
Small, semi-matured cheese, slightly smoked, made from sheep’s milk. The ancient technique of preservation by smoking with spiced and fragrant woods gave meat, fish and cheese a classic, unique smoky aroma. Mini Affumicato is a...