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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.

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