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Formaggio stagionato

This is  cheese par excellence. It stands out above other mature ewe’s milk cheeses produced in Italy (pecorini stagionati). Ripening takes place in a natural environment and is complete around the 7th to 8th month after  production.

This granular cheese can be grated or eaten as a table cheese for a stronger tastes. It adds a distinctive Mediterranean flavour.

It is produced in forms of 10 to 15 Kg

Ingredients: whole pasteurized milk, salt, rennet, black pepper if visible on the surface.

SHELF  LIFE 18 months