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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, home food needs depended on the availability of certain foods. Cheese was one of these, almost always obtained from the milking of cows, sheep and goats only.

The production of highly appreciated typical cheeses, such as fresh pecorino, a soft sheep's cheese, white in colour, tending towards straw yellow, with a delicate and fresh flavour, mature pecorino, strong and spicy, or casciotta d'Urbino DOP, sweet but full , pleasantly acidic, pleasant or the pecorino di fossa Sogliano DOP cheese, aged 5 months, an aromatic taste and intense flavour, slightly spicy, over time it has become an important item in the economy of the Marche region

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