Pecorino aged "the old way", in underground caves, the rind is treated with oil and vinegar. It reminds of ancient flavours, savoury but not intrusive, tasty and pleasant, an excellent pairing for a meal or an aperitif, but also as an after dinner or a snack.
Pure goat cheese made with the same method as the Pecorino and aged for at least 12 months. The texture is hard and compact, the smell has a characteristic animal note, not too pronounced, cooked butter and hay; in the mouth it has a grainy paste of good solubility, pleasant and balanced flavor, the sweet note is contrasted by a medium salty note and by the spiciness that increases with the years of ageing. High persistency of the taste.
Three-milk cheese, slightly bloomy rind treated with vegetable charcoal, made with cow, goat and sheep milk. At first it has a slightly wild character "decisive and rich in aromas", but once tamed it is pleasant and very interesting, so much so that its use is really versatile, both to eat raw and to cook or to use in first dishes.
Goat cheese with bloomy rind, creamy texture. Very intense but balanced aromas, with a nice bitter note. Not the usual goat cheese.
Goat blue cheese with creamy paste “gorgonzola style”, very elegant and balanced taste, even if quite intense
Blue cheese produced with saffron into the curd which releases the characteristic color and aroma of the spice, matures for at least 90 days and gets treated with Grand Marnier, orange paste and orange cubes. Compact and soft texture, slightly moist, easy to cut. It’s important to serve it with some orange peel and accompany it with the liquid (the Grand Marnier which has penetrated inside the cheese during the refinement phase it has been enriched its aromas and flavors). A complete fusion of colours, smells and flavours, a real sense experience. Lactic, fruity, animal and vegetable notes are perceived in the tasting, but in a different way depending on whether you taste it near the rind or in the center. Furthermore, the sensory experience can vary depending on the quantity of cheese and the quantity of rind that we taste together, so each taste can be a different discovery. Silver Medal at the 2020-2021 World Cheese Awards in Oviedo, Spain.