since 1900
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Cow's milk cheeses
Goat's milk cheeses
Sheep's milk cheeses
Buffalo milk cheeses
Organic cheeses
Mostarda, Jams & Gourmet
SHEEP MILK
PECORINO IL MORO
Typology:
sheep milk
Origin:
cheese selected by Mr. Copelli in an artisan and historic cheese factory located in the Tuscan Maremma.
Product description:
pasteurized sheep's milk cheese, semi-hard, black in color in the crust, evoking the aging of the past in ashes. Fragrant smell. Non-edible rind.
Special features / curiosity:
the term pecorino is a recent invention because until after World War II each area of Tuscany had its own cacio, with names that were often different from town to town, even though the procedures were very similar.
Seasoning:
min 45 days
Shelf-life:
180 days
PECORINO IL NONNO
Typology:
sheep milk
Origin:
cheese selected by Mr. Copelli in an artisan and historic cheese factory located in the Tuscan Maremma.
Product description:
pasteurized sheep's milk cheese, hard, brown in color in the crust, with a strong and fragrant taste. Non-edible rind.
Special features / curiosity:
the term pecorino is a recent invention because until after World War II each area of Tuscany had its own cacio, with names that were often different from town to town, even though the procedures were very similar.
Seasoning:
min 80 days
Shelf-life:
360 days
PECORINO IL SUPERBO
Typology:
sheep milk
Origin:
cheese selected by Mr. Copelli in an artisan and historic cheese factory located in the Tuscan Maremma.
Product description:
pasteurized sheep's milk cheese, semi-hard cheese, red color on the rind, with a strong taste but with hints of sweetness. Fragrant smell. Non-edible rind. .
Special features / curiosity:
the term pecorino is a recent invention because until after World War II each area of Tuscany had its own cacio, with names that were often different from town to town, even though the procedures were very similar.
Seasoning:
min 45 days
Shelf-life:
180 days