Pecorino Il Calanco
Fresh, pasteurised Sardinian ewe's milk cheese, aged just 15 days, made in Tuscany by artisan producers. Absolutely delicious, bouncy and gently sweet.
Pratantico Pecorino Stagionato
This young and crumbly pecorino cheese, made from 100% pasteurised ewes' milk, is originally from Pratantico in Arezzo and it is aged using traditional methods to produce its fresh and nutty flavour.
Pecorino Saraceno Sardo
A salt brine matured cheese matured for a minimum of 4 months in a reed basket. The ageing process gives the cheese a salty yet sweet flavour and a crumbly texture. This cheese is made by artisan farmers in Sardinia with pasteurised Sardinian ewe's and goat's milk.
Pecorino Romano
This pecorino is most well known as a cheese to be grated and can be ripened over long periods of time thanks to the high level of salt. However it is also excellent as a table cheese. Its denomination of protected origin (DOP) status is one of the oldest in Italy as it was awarded in 1955.