Cow, sheep and goat mixed milk cooked and pressed cheese. Semi-hard to hard cheese. The curd is finely cut, then heated to around 50°C and placed into large moulds under strong pressure. Wheels range from 5 to 8 kg with a smooth rind. Minimum aging time is 3 months. The flavour is sweet, with lactic aromas of cooked butter.

Stretched-curd semi-hard or hard cheese. Stretched-curd cheese, rennet-based using kid rennet. Indefinite pear shape with a small head. Thin rind, hard or very hard in texture, straw-yellow in colour or tending towards brown with aging. Paste may have eyes or be without them. The flavour is sweet and may present spicy sensations.

Aged ricotta. By-product of cheese processing. Produced by heating the whey remaining from curd collection. During heating, salt and whole milk are added. Truncated cone shape. It is hard or semi-hard, suitable for grating.

Goat soft cheese with bloomy rind. Lactic soft cheese, weighing between 200 and 300 g. Goat cheese to be consumed from the appearance of white moulds, after approximately 15 days, with direct inoculation of Penicillium Candidum into the milk. Acidic taste and lactic aroma of yogurt, with vegetal notes and, as it matures, hints of dried fruit; near the rind, aromas of fresh hazelnut, mushrooms, and undergrowth. The paste ranges from soft to semi-hard, with no eye formation.

Soft cheese with bloomy rind. Lactic soft cheese, weighing between 200 and 300 g, produced from mixed milk. To be consumed from the appearance of white moulds, after approximately 15 days, with direct inoculation of Penicillium Candidum into the milk. Acid flavour and lactic aroma of yogurt, with vegetal notes and, as it matures, hints of dried fruit; towards the rind, aromas of fresh hazelnut, mushrooms and undergrowth. The paste ranges from soft to semi-hard, with no eye formation.

Mixed cow, sheep and goat milk semi-cooked cheese seasoned with chives. Semi-hard cheese made from three types of milk: cow, sheep and goat. Basket-moulded cheese weighing approximately 2 kg. Minimum aging time of 45 days. The curd is finely cut and mixed with chopped dried chives.

Mixed cow, sheep and goat milk semi-cooked cheese seasoned with wild fennel. Semi-hard cheese made from three types of milk: cow, sheep and goat. Basket-moulded cheese weighing approximately 2 kg. Minimum aging time of 45 days. The fennel seeds are harvested in Cretella, in Trentinara, and dried. They are added during the semi-cooking of the finely cut curd.

Goat soft cheese with bloomy rind. Soft cheese made from goat’s milk, with a rind covered by mycelia and spores of Penicillium Candidum and Geotrichum Candidum. To be consumed after the appearance of mould (around the twentieth day). Sweet flavour, lactic aroma of yogurt and fresh butter; fresh vegetal notes; towards the sub-rind, hints of champignon mushrooms, fresh hazelnut, and undergrowth. The paste is soft, fairly elastic, and creamy when cut. Wheel size approximately 1 kg, with a regular cylindrical shape and typically convex faces and sides.

Semi-cooked goat cheese with semi-hard paste aged in wine. Rennet-based coagulation with fine curd cutting and heating of the curd; sold after a minimum aging of three months. Cylindrical shape with slightly convex faces and sides. Wine aging lasts approximately 30 days.

Fresh goat ricotta. By-product of cheese production. Obtained by heating the whey remaining after curd collection. During heating, salt and whole milk are added. Classic truncated cone shape, intended for fresh consumption.

Aged ricotta. By-product of cheese production. Obtained by heating the whey remaining after curd collection. During heating, salt and whole milk are added. Truncated cone shape. It is hard or semi-hard, suitable for grating.

Aged ricotta with rind mould. Ricotta aged for more than three months, covered with mycelium and spores. Available in either cylindrical or truncated cone shapes. Strong mushroom aromas.

Mixed cow, sheep and goat milk semi-cooked cheese seasoned with black pepper. Semi-hard cheese made from three types of milk: cow, sheep and goat. Basket-moulded cheese weighing approximately 2 kg. Minimum aging time of 45 days. Seasoned with whole peppercorns.

Mixed cow, sheep and goat milk semi-cooked cheese seasoned with chili pepper. Semi-hard cheese made from three types of milk: cow, sheep and goat. Basket-moulded cheese weighing approximately 2 kg. Minimum aging time of 45 days. The curd is seasoned with dried, finely chopped chili pepper produced in-house.

Mixed cow, sheep and goat milk semi-cooked, semi-hard cheese. Semi-hard cheese made from three types of milk, with variable proportions depending on seasonal availability, mainly cow’s milk followed by goat and sheep. Basket-moulded cheese weighing approximately 2 kg. Minimum aging time of 45 days. The flavour is sweet, with lactic aromas of fresh or cooked butter (in longer aging), vegetal notes of hay, and, over time, hints of dried fruit and hazelnut.

Mixed cow, sheep and goat milk semi-cooked, semi-hard cheese aged in wine. Semi-hard mixed-milk cheese, mainly cow’s milk followed by goat and sheep. Basket-moulded cheese weighing approximately 2 kg. After an initial aging period of at least one month, the cheese is immersed in wine for at least thirty days.

Fresh first-salted mixed-milk cheese. Sold immediately after salting. Fresh rennet-based curd with a soft, moist paste. Fresh lactic and vegetal notes, sweet flavour. Sizes approximately 500 g, usually with a regular cylindrical shape and mould imprint.

Hard stretched-curd cheese. Stretched-curd cheese, rennet-based using kid rennet. Indefinite shape. Thin rind, hard or very hard in texture, straw-yellow in colour or tending towards brown with aging. Paste may have eyes or be without them. Minimum aging of at least 4 months.

Semi-cooked, hard sheep’s milk cheese. Rennet-coagulated hard, uncooked cheese. Requires a minimum aging period of 120 days. The rind is hard, deep straw-yellow in colour. The paste is hard with eyes. A slightly spicy sensation is present. The aroma is cooked lactic, with vegetal hay and animal notes.

Semi-cooked hard goat cheese. Rennet-based coagulation with fine curd cutting and heating of the curd; sold after a minimum aging of one month. Cylindrical shape with slightly convex faces and sides, with visible mould marks reminiscent of traditional wicker baskets.

Fresh goat cacioricotta. Soft goat cheese with no rind, to be consumed fresh within 10 days. Thermal rennet-based curd (the milk is heated to ricotta-rising temperature – whey protein flocculation). The paste is very moist, white in color, and without eye formation. The flavour is sweet and the lactic aroma recalls fresh milk and ricotta. Size approximately 500 g, with a regular cylindrical shape and visible mould marks.

Goat cacioricotta. Thermal rennet-based curd (the milk is heated to ricotta-rising temperature – whey protein flocculation). The paste is hard and suitable for grating. Size approximately 500 g, with a regular cylindrical shape.

Mixed-milk soft cheese. Soft cheese with a sweet flavour, lactic aroma of yogurt and fresh butter; fresh vegetal notes. The paste is soft, fairly elastic, and creamy when cut. Wheel size approximately 1 kg, with a regular cylindrical shape and typically convex faces and sides.

Mixed-milk soft cheese with bloomy rind. Soft cheese made from cow, sheep and goat milk, with a rind covered by mycelium and spores of Penicillium Candidum and Geotrichum Candidum. To be consumed after the appearance of the mould (around the twentieth day). Sweet flavour, lactic aroma of yogurt and fresh butter; fresh vegetal notes; towards the sub-rind, hints of champignon mushrooms, fresh hazelnut and undergrowth. The paste is soft, fairly elastic, and creamy when cut. Wheel size approximately 2 kg, with a regular cylindrical shape and typically convex faces and sides.

Fresh goat cheese, with or without salting. Same-day or few-days-old curd made from goat’s milk, sold within 24 hours without salting and subsequently salted (first salt). Fresh rennet-based curd with a soft, moist paste. Fresh lactic and vegetal notes, sweet flavour. Sizes approximately 500 g, usually with a regular cylindrical shape and mould imprint. No rind, moist and white in colour. White paste with no eye formation.