Il Pecorino Romagnolo e il Manchego spagnolo si distinguono per i loro profili sensoriali distinti che riflettono le loro origini e il loro processo di maturazione. Il Pecorino Romagnolo, con la sua crosta sottile e...
Il Pecorino Romagnolo è un formaggio semistagionato a base unicamente di latte ovino e dal gusto delicato. Durante la sua fase di stagionatura, acquisisce un gusto unico che riflette la storia e la tradizione del...
Per avere un formaggio che fonde efficacemente e in poco tempo, la scelta migliore sono i formaggi a pasta dura o elastica Vediamo insieme come puoi creare il formaggio fuso e quali tipologie di formaggi...
Small, semi-matured cheese ripened with olive twigs made from sheep’s milk. Mini Ulivo is born from a slow ripening process where the cheeses rest in special containers wrapped in fragrant, freshly cut olive branches, turning...
Small, semi-matured cheese with walnut leaves, made from sheep’s milk. Mini Nocerino is the custodian of ancient traditions, which we want to preserve through time. It is a small cheese made of sheep’s milk, with...
Small black, semi-matured cheese, made from sheep’s milk. Mini Nerone is the ideal cheese for those who love delicate flavours. The name refers not to the Roman Emperor Nero, but to its dark rind, which...
Small semi-matured cheese of the Romagna tradition, made from sheep’s milk. The perfect gift for those who want to taste the flavour of the real Romagna: Mini Scoparolo has an intense, harmonious and slightly savoury...
Semi-matured caciotta with vegetable rennet, made from sheep’s milk. Che Fico! With this cheese, the Romagna tradition of good cheese is truly within everyone’s reach. Che Fico is a semi-matured pecorino with a firm and...
Semi-matured caciotta made from sheep’s milk. Che Fico! With this cheese, the Romagna tradition of good cheese is truly within everyone’s reach. Che Fico is a semi-matured pecorino with a firm and elastic texture, perfect...
Semi-matured caciotta made from cow’s and sheep’s milk. Cacio Romagnolo is made from a blend of sheep’s milk and cow’s milk, according to an ancient Romagna tradition. At the end of a meal, cheese was...
