Ingredients: ovine milk not pasterurized, milk enzymes, rennet, salt, truffle. Storage conditions: 8/12°C. Shelf life: possible maturing. Pairings: good as starter with salumi or products in oil as small artichoke, olives, onion etc to alleviate the spicy of the cheese.
QUALITY
We select cheeses coming from dairies that produce with the best milk of their sheeps and, if it is necessary, milk coming from flocks of trusted shepherds. Lamb and kid rennet have natural origin like the other ingredients used in the preparation and too much passion and the job control to obtain a typical cheese. Careful processing focused on temperature and times which scan the stir and leave in place separating whey and broke the curd, knead and stop again, work manually and make shapes, then put them in maturing or immediately in fresh depending of the type of the cheese. .
EXPERIENCE
Family coming from a long experience based on eight generation of shepherds that have been handed a deep culture that is a great respect for the nature to obtain some genuine products and a clear and responsible division of tasks. So there is someone who takes care of the sheeps with a careful not easy job because from this depend the quality of the milk. There is someone who provides for the milking herd and for the transport of the milk and there is someone who takes care of the dairy that works to change it in every cheeses which com pose a real production line. All the cheeses born from the same pure and fresh milk but them take different shapes and textures, particular aromas and fine taste. Each cheeses is able to transmit the season perfume and the tastes of the pasture of Macerata.
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