Type of cheese: Pecora cheese

Sheep’s palette

Cheese obtained from rennet coagulation of sheep’s milk from Piedmont. It has an initially compact texture that tends to become creamer away from the outside until it reaches the heart of the product. The careful maturing process favours the development of a light layer of penicillium candidum throughout the surface. The taste is delicate, [...]

Robiole three milk

Typical chalky Piedmont cheese and a slightly creamy surface covered by a thin straw yellow skin. The taste, which is slightly acidic towards the centre, becomes more round when approaching the thin layer of cream at surface level, which increases as the days of maturation progresses. This version is produced with a mixture [...]

Sheep’s Morbidello

Cheese made from Piedmont sheep’s milk from rennet processing. The paste is elastic and pleasantly soft with a thin rind washed continuously during the maturing period. The cheese has an average ripening time of 30-40 days and a characteristic round shape. The taste is fresh, typical of [...]

The Pecora

Cheese made from only sheep’s milk, compact paste, smooth rind and straw colour. Even in the case of longer maturing, the taste remains medium sweet with strong notes of fresh milk as a aftertaste.

Pecora Blue

The Blu di Pecora is a cheese of the family of herborinates which, in our dairy, is made exclusively from Piedmont’s milk. The cheese is made from the rennet coagulation of the milk, adding different types of fermentation of the Penicillium strain during processing. A long timeframe for natural acidification is required to achieve its right consistency [...]