Pecorino cheese made ​​from raw milk and vegetable rennet. And ’most characteristic of the cheese produced on the farm. Intense flavor, with an aftertaste of plant due to the peculiarities of rennet propio (wild artichoke).

Pecorino matured 180 days. Mature cheese has the same features as semi-mature cheese although it has been ripened for a longer period of time.

Pecorino semi-matured (60-120 days). This cheese is matured for at least 60 days in order to acquire the full-flavour and aroma characteristic of this kind of cheese.

Pecorino semi-matured (60-120 days). It has a very delicate taste, fresh and lightly creamy. Because it has only 36% of fat substances it suits well diets which require a low fat content.

Fresh cheese with mixed milk. It has a delicate taste, fresh and creamy. Goes well for low fat diet.

Whey and ewe’s milk. This cheese is made from whey left over after curdling and baked at a temperature of 200° C for 3 hours. Vacuum packed. To be consumed within 60 days from the date of packaging.

Whey, ewe’s milk. Creamy, tasteful, a real delicacy. It is not produced in the months of September, October and November due to shortage of fresh milk.

Matured under German wheat in wooden barrels for one year - raw milk product. This is the most celebrated of the cheese produced on the farm, born out of the long experience of the Sardinian shepherds. It is made from raw milk with a natural fat content of 38% over dry matter and curdled with veal rennet at a temperature of 38°C. At this delicate stage, the cheese is stirred by hand until the right consistency has been obtained for salting and shaping into forms.

Its consistence is like cream, its taste is delicate, it goes well as dessert with honey or figs jam

Tomini with wheat or almonds, corn, pepper, peperoncino.