Showing 1–12 of 23 results

Cacio del Borgo – cow’s milk fresh cheese

26,00
For the production of the Cacio del Borgo cheese, the cow's milk is selected each day in the grazing farms of the Monte Poro area.

Caciocavallo sweet cheese

13,60
For the production of Caciocavallo cheese, the milk, collected in the pastures of the Monte Poro area,

Caprino aged goat’s milk cheese

11,25
Caprino a finest  aged goat's milk cheese.

Ciambella bianca – Fresh cheese pasta filata

10,40
For the production of these cheeses, selected milk enzymes and natural liquid calf rennet are added to cow's milk

Ciclope – fresh cow’ and sheep’s milk cheese

8,75
For the production of mixed cheese, the sheep and cow's milk is selected each day in the grazing farms of the Monte Poro area.

Epico typical pecorino canestrato

8,00
For the production of the Epico canestrato pecorino cheese, the milk is selected each day in the grazing farms of the Monte Poro area. The milking period is comprised mainly between November and June, when the milk has a higher percentage of fat and protein.

Eracle – Aged Pecorino cheese

We select the milk for the production of the Eracle semi-seasoned pecorino cheese from the pastures of Monte Poro.

Eracle – Aged sheep’s milk cheese

9,40
Eracle is a finest, strong and aged sheep's milk cheese

Fresco Poro – Pecorino fresh cheese

8,55
We collect the milk used for the production of the Frescoporo cheese from the pastures of the Monte Poro area.

Kronos Raw milk Pecorino cheese

9,70
For the production of the Kronos pecorino cheese, the milk is selected each day in the grazing farms of the Monte Poro area and is processed raw, following a very ancient tradition.

Mithos – sheep’s milk cheese stuffed with nduja

'Nduja and pecorino Calabria, a combination that unites two typical products of our region, rendering a unique and distinctive flavour. Mithos is a pecorino cheese with a strong and spicy flavour, that when brought to the table and cut into thin slices is colourful and inviting.