Pecorino Gelsomino
Made with pasteurised sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and the mixture coagulates. The curd is broken up and drained into moulds. The cheese is then brined and dried in a cold room at 6-8°C. It is aged for over 90 […]
Pecorino Canapa
Made with sheep’s milk pasteurised at 72° C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and the mixture coagulates. The curd is broken up and drained into moulds. The cheese is then brined and dried in a cold room at 6-8°C. It is aged for over 60 days […]
Pecorino Camomilla
Made with sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and the mixture coagulates. The curd is broken up and drained into moulds. Then the cheese is brined and dried in a cold room at 6-8°C. It is aged for over 60 days […]
Pecorino Gran Riserva del Passatore
This extraordinary pecorino is top of the range for quality, perfume and flavour. The “Pecorino Gran Riserva del Passatore” is made according to the oldest and most secret cheese production techniques, passed on form generation to generation. It’s dry-salted and rubbed with raw flaxseed oil every day in order to maintain soft rind and to allow a […]
Caprozzo al Prugnolo
Made using goat’s milk pasteurised at 72°C, with the addition of selected starters and fermentation, addition of rennet and coagulation – breaking of the curd and pouring in special moulds, drying and salting, then cold storage at 8°C. After 30 days it is washed by hand and dried before being left to refine with crushed […]
Il Pecorino Toscano DOP
Pecorino Toscano DOP has a soft form and benefits from a medium maturation time. It is produced with milks that conform to the Consortium of Tuscan P.D.O. Pecorino producers criteria and certified by the Authorized Monitoring Body MiPAAF. The compact form has an opaque white colour, is slightly chalky and is most invitingly tasty. During […]
Il Pecorino Toscano DOP Aged
The DOP Aged Tuscan Pecorino Cheese is produced with only Consortium-of-Tuscan-DOP-Pecorino-Cheeseselected milk. Its quality is endorsed by Mi.P.A.A.F. Authorized Control Body. Its peculiar producing, in addition to the aging period this cheese spends in Busti’s cave, give this product an unique structure and a flavor complex that will take you right to the tuscan dairy […]
Gran Mantovano
Thanks to its collaboration with local production partners, LSM Group has created an excellent cheese, produced with microbial rennet, suitable for the particular demands of vegetarian consumers: Gran Mantovano. Also available with its characteristic “black rind”, it is a table cheese of the highest quality, and is additionally suitable for grating. Ideal as a condiment […]
Grana Padano
Grana Padano is a product whose properties have proven benefits: beyond its basic nutritional value, it helps the body, improving the wellbeing of the consumer. It is highly digestible, does not cause allergies, is rich in protein, calcium and phosphorus, and can be eaten by everyone, no matter their age. A renowned product with a […]
Grana Padano
Grana Padano was created by the Cistercian monks of Chiaravalle in the 12th century and the same recipe is used today. It is made from unpasteurized, semi-skimmed cow’s milk. At the end of the cheese making process, Grana Padano develops a firm, thick and deeply straw-colored rind protecting the fragrant, dry, flaking interior. The name “Grana” comes from […]