Cacio Di Bosco al Tartufo is a Tuscan cheese made from sheep`s milk. It is studded with tiny specks of truffles and is pure heaven to eat. The long maturation balances the taste of pecorino with the strong taste of truffle, and it has a friable and slightly sour paste. The ingredients blend together superbly, making for a beautiful balance between garlicky truffle and nutty, sweet, almost caramelized aged sheep`s milk. This delicious cheese is firm, smooth, and oily, dotted with big flecks of truffle. It is refreshing as a table cheese and also shreds well to top risotto
Typical soft, mild Sardinian table cheese, with a fresh and flavorsome taste. The rind is smooth, straw-yellow in color. The cheese inside is white with a few eyes. The unique characteristics of this cheese were officially recognized in 1996, by the award of the “Protected Designation of Origin” label, which has helped safeguard production technique, protecting the original flavor and increasing its presence on the market.
Robiola Bosina is a bloomy rind, square shaped Italian cheese that is made from a blend of sheep and cows milk. Produced by the Caseificio dell`Alta Langa dairy in Piedmont, this cheese has a creamy, elastic and supple pate with a rind that is velvety and pillowy. Its appearance has a straw colored pate and a bright white rind. The cheese has full rich flavors that are earthy and mushroomy with undertones of sweetness and tanginess attributed to the sheep milk
Produced according to ancient traditions in the sheepfolds by Sardinian shepherds with raw milk to preserve the high nutritional value of sheep’s milk. The texture inside is firm, it has a characteristic smoky aroma and a spicy, savory taste. It has the typical shape “a dorso di mulo” that means rounded sides, a wrinkled rind, smoked and dark in color due to the treatment with olive oil during maturation. The cheese inside is white tending to straw-yellow. After selecting the best cheese, the Pinna Company takes care of the maturation, the smoking process and the product marketing stage.
From among the throngs of hopeful young pecorinos, these cheeses are specially selected by the master cheese maker at Il Forteto for longer aging and curing. Pecorino Toscano Oro Antico Riserva DOP undergoes lavish Tuscan olive oil treatments worthy of the finest European spas. After its initial olive oil rub down, it goes to relax in a stone cellar for six months where it enjoys further olive oil baths. At last, it is crowned with the red wax seal that marks it as Oro Antico Riserva. The final result is a semi-hard cheese whose herbaceous flavors are complemented by the richness of the sheep`s milk, notes of fruit and nuts, and just a touch of sharpness.