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Typical cheeses

Cheeses produced with the ancient techniques of the traditions of shepherds and farmers.

In a region with poor traditions, the food needs of the house depended on the availability of certain foods. Cheese was one of these, almost always obtained by milking only cows, sheep and goats.
The production of typical cheeses, such as pecorino, strong and spicy or casciotta d'Urbino DOP, sweet but full, pleasantly sour, pleasant or fossa cheese Sogliano DOP, marked, very characteristic and aromatic, over time, has become a important voice in the economy of the Marche region.

PECORINO the BUCCIATO Calvisi sheep's cheese soft dough
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Formato: 380 Gr
PECORINO Stagionato VALLESINA Martarelli Typical cheese Marche
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Formato: 300 Gr
the CAPRINO Calvisi goat's milk cheese - Soft and strong flavor
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Formato: 350 Gr
FIOR di BACCO Martarelli aged pecorino cheese wrapped in marc
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Formato: 300 Gr
PECORINO MONTANARO FUNARI Semi-mature sheep's milk cheese
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Formato: 280 Gr
PECORINO matured Calvisi sheep's cheese Seasoned at least 180 days
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Formato: 350 Gr
NERO di GROTTA Martarelli Italian aged cheese in the tuff cave
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Formato: 500 Gr
PECORINO in FOSSA Calvisi Compact hard cheese aged
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Formato: 400 Gr
PECORINO VALLESINA Martarelli Local cheese typical
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Formato: 750 Gr
PECORINO with CHILLI PEPPER Martarelli italian cheese
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Formato: 350 Gr
PECORINO in GROTTA Calvisi italian grated cheese
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Formato: 800 Gr
Pecorino with Raw Milk Martarelli local Vallesina cheese
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Formato: 550 Gr
MIXED CHEESE with TRUFFLE Martarelli
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Formato: 250 Gr
MIXED CHEESE with NUTS TreValli i Tipici delle Marche
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Formato: 180 Gr
MIXED CHEESE with OLIVES TreValli Soft cheese with a bitter aftertaste
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Formato: 180 Gr
MIXED CHEESE with NUTS TreValli i Tipici delle Marche
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Formato: 180 Gr
CHEESE with TRUFFLE TreValli mixed italian milk
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Formato: 180 Gr
Pecorino Italian soft Cheese family's dairy Di Pietrantonio traditional home-made
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Formato: 400 Gr
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