Products

The typical pecorino cheese of the Pesaro hinterland with its fresh marked flavour should be eaten after 10-15 days seasoning.

The exceptionally delicate ricotta cheese can be enjoyed as it is and is also perfect in home-made pasta or delicious desserts.

The semi-seasoned and seasoned pecorino cheeses aged with time, are full of the flavours of hay and pastures.

The fresh milk pecorino cheese, a true expression of Sardinian culture, boasts a special taste that true gourmets are able to appreciate.

The fossa pecorino cheese, seasoned in the nearby underground wells of Sogliano sul Rubicone, is known for its strong and unmistakable taste that reflects the love and care with which it is made.

How we make our cheeses

1) Our 600-strong flock of pure breed Sardinian sheep grazing on our estate.

2) Our modern milking machines guarantee high levels of hygiene and cleanliness.

3) Milk being heated in special boilers up to around 35° (depending on the type of cheese to be made).

4) The adding of the rennet. The curd is left to stand for around 45 minutes.

5) After standing the curd is broken up with a special curd knife.

6) The curd separates into two parts, one solid, which is poured into cheese moulds, and one liquid which constitutes the whey used to make ricotta cheese.

7) The whey, heated to around 82°, flocculates and the whey-proteins from which ricotta is made settle.