Sheep's milk cheese Pecorino Riserva Tuscany Nocetto app. 1,3 kg. - Rocca Toscana Formaggi
this cheese made out of sheep's milk rests for a minimum of 90 days in our grottos covered with walnut leaves top to bottom that gives the cheese its typical aroma and gentle flavor. (Shelf life: 8 months)
Typical fresh Italian cheese, very popular in the world. It can be eaten alone and utilized in the Mediterranean cooking.
Pecorino cheese "Il Vessillo" approx. 550 gr. - Rocca Toscana Formaggi
Matured goat cheese, hand crafted with pure raw goat milk, using coagulation agents of animal origin. The paste is pressed, resulting in a dense structure, with a milk-fat content of 45%.
Soft cheese bovine and sheep milk, Appearance: flat form - wrinkled rind - refined with truffle, Aroma: truffle scent, Flavour: harmonic - well-balanced - persistent hints of truffle, Consistency: creamy - soft, Maturation: 3 weeks in inox stainless steel
A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.