Pecorino Sardo is a DOP product that was born out of the reworking of two different types of cheese, the caciotta and the semicotto. The two were joined to make ...
Sheep have been raies in Tuscany since the time of the Etruscans. The Romans are responsible for maintaining the tradition and also began to make cheese using the sheep’s milk.
Piacentinu is a cooked, semi-hard cheese. It is round in shape and available in various ages. Traditionally, it is made in the province of Enna, Sicily, using whole sheep’s milk, ...
There has been a lot written about ricotta, a cheese that has been made for centuries. There are even sources from the Roman age that document the use of residual ...
Taleggio is a soft, table cheese produced predominately in Lombardy with a couple of cheese-makers working outside the region, in Novarese and Treigiano. The cheese’s name comes from the Taleggio ...
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