Pecorino Cheeses

The term Pecorino indicates a wide range of cheeses, produced with sheep's milk, typical of some areas of the Italian territory ranging from central Italy to Sardinia.
The pecorino, despite the common name, differ from each other for the organoleptic characteristics and production methods; for example Pecorino Sardo, Pecorino Romano and Pecorino Toscano are 3 types of Pecorino very different from each other.
In this section we offer some types of excellent pecorino cheese typical of the Sienese area

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Fortescuro – Noble Pecorino Cheese of Monteriggioni

Fortescuro – Noble Pecorino Cheese of Monteriggioni

Price €23.30

Fortescuro is a matured Sienese Caciotta from the Monteriggioni area produced with pasteurized Italian sheep's milk. The milk used is a spring milk that the sheep produce from March to June, when the pastures are in bloom. The crust, not edible, is solid and of an intense dark brown. This pecorino is matured at least 6 months. Available in a 700g vacuum pack (± 10%).

Trebbione - Crete Senesi Pecorino Cheese

Trebbione - Crete Senesi Pecorino Cheese

Price €24.90

Trebbione is an Italian raw milk Crete Senesi Pecorino cheese. Raw milk means that the sheep's milk is neither heated nor pasteurized, and therefore maintains its characteristics unaltered. Inedible rind surface treated with hay. Aging period of about 4/5 months. Available in 680 g vacuum pack (± 10%).

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