CACIORONE soft table cheese, raw, made from whole sheep's milk, curdled with veal rennet.

SHAPE: cylindrical with smooth rind; flat with 19-21 cm diameter, height 11-13 cm. The weight of the shapes varies between 3.8 and 4.5 kg.

RIND: young cheeses have a mottled, straw-coloured rind while more seasoned ones have a brown rind.

CHEESE: white, tends to age to a light straw colour, soft, compact and with tiny sparse holes, elastic and soft in young forms (30 days), harder as a table cheese with some granularity in the most mature forms (4/6 months).

TASTE: sweet and delicate with a pleasant aroma.

GRANGLONA cooked table cheese, made from sheep's milk, curdled with veal rennet.

SHAPE: cylindrical with smooth sides, flat with a diameter of 33-36 cm and a height of 16-20 cm. The weight varies between 16 and 20 kg.

RIND: consistent pale yellow straw colour when young (aged at least eighteen months), brown when mature (aged over thirty months).

CHEESE: white straw colour with tiny sparse holes. Elastic when young, harder and with some graininess when mature.

FLAVOUR: sweet, aromatic and harmonious when young, more intense and pleasantly spicy when mature.

AROMA: typical, pleasant and persistent.
FAT: not less than 42% of the dry part.

SAN PASQUALE is a semi-cooked cheese for the table or for grating made from whole sheep's milk curdled with liquid veal rennet.

SHAPE: cylindrical with smooth rind, flat,16-18 cm diameter, height 9-12 cm. The weight varies between 2 and 2.8 kg.

RIND: consistent straw colour when young and brown when more mature.

CHEESE: white, tends to age to a light straw colour, compact and with tiny sparse holes, elastic and soft when young (3 months), harder and sometimes slightly grainy when more mature (aged for 10 months or a year). 

FLAVOUR: sweet and aromatic when young, pleasantly spicy when more mature.

MONTE ALMA is a semi-cooked cheese made from whole sheep's milk curdled with liquid veal rennet.

SHAPE: cylindrical with smooth rind, flat,12/14 cm diameter, height 9/12 cm. The weight ranges between 1.3 and 1.7 kg.

RIND: consistent straw colour when young and brown when more mature.

CHEESE: white, tends to age to a light straw colour, compact with tiny sparse holes, elastic and soft when young (3 months), harder and sometimes slightly grainy when more mature (aged for 10 months or a year).

TASTE: aromatic and sweet when young, it becomes pleasantly spicy when aged for more than six months.

NUGURBI soft table cheese, raw, made from whole sheep's milk, curdled with veal rennet.

SHAPE: cylindrical with smooth rind; flat, 13-15 cm diameter, height 7-10 cm. The weight of the shapes varies between 0.8 and 1.5 kg.

RIND: young cheeses have a mottled, straw-coloured rind while more mature ones have a brown rind.

CHEESE: white, tends to age to a light straw colour, soft, compact with tiny sparse holes, elastic and soft when young, harder and sometimes slightly grainy when mature (2/3 months).

BRIGADORE MINORE semi-cooked cheese for the table and grating, produced with whole sheep's milk, curdled with kid and/or lamb rennet.

SHAPE: cylindrical and lined, flat side with 16-18 cm diameter and height of 9-11 cm. The weight varies between 2 and 2.8 kg.

RIND: consistent yellow straw colour when young and brown when more mature.

BRIGADORE MEZZANU semi-cooked cheese for the table and grating, produced with whole sheep's milk, curdled with kid and/or lamb rennet.

SHAPE: cylindrical and lined, flat side with 20-21 cm diameter and height of 13-15 cm. The weight varies between 3.5 and 4.5 kg.

RIND: consistent yellow straw colour when young and brown when more mature.

CHEESE: white, tends to age to a light straw colour, compact with tiny sparse holes, elastic and soft when young (3 months), harder and sometimes slightly grainy when more mature (10 months or a year).

BRIGADORE MANNU semi-cooked cheese for the table and grating, produced with whole sheep's milk, curdled with kid and/or lamb rennet.

SHAPE: cylindrical and lined, flat side with 25-26 cm diameter and height of 13-15 cm. The weight varies between 6.0 and 8.0 kg.

RIND: consistent yellow straw colour when young and brown when more mature.

CHEESE: white, tends to age to a light straw colour, compact with tiny sparse holes, elastic and soft when young (3 months), harder and sometimes slightly grainy when more mature (10 months or a year).

PECORINO ROMANO is a hard, cooked cheese, produced with fresh whole sheep's milk exclusively from producers in the area, potentially inoculated with natural cultures of native milk ferments from the production area and curdled with lamb rennet exclusively sourced from animals reared in the same production area.

It has a thin, light ivory or natural straw colour rind and is sometimes covered with a special protective layer for food with a neutral or black colour.

The cheese is compact and its colour can vary from white to a more or less intense straw yellow according to the production technique.

The cheese tastes aromatic, slightly spicy and savoury as a table cheese and intensely spicy as a cheese for grating.

The shapes are cylindrical with flat sides, with a height between 25 and 40 cm, while the diameter is between the 25 and 35 cm. The weight of the shapes can vary between 20 and 35 kg; they carry an embossed logo indicating their origin on the side (a diamond with rounded corners containing a stylised sheep's head) with Pecorino Romano lettering.