"THE CACIOCAVALLO OF CASTELFRANCO"

Its peculiarity is to be found in the exclusive use of brown-bovine milk. It has a spherical shape, with a rather small head. The consistency is pasty, the delicate and sweet taste with a slight aroma.

"THE FIORDILATTE"

To produce fiordilate you have always used high quality cow's milk. The shape is variable, rounded also with head, nod, braid and parallelepiped. Its flavor is very fresh, delicately acidic milk.

"THE PECORINO OF LATICAUDA"

Prepared with fresh milk, freshly sliced, the Laticauda lamb rennet is introduced. The shapes are then seasoned for several times. The flavor is strong enough and spicy but very pleasing.

"THE PECORINO FRESH AND SEASONED"

It has a cylindrical, hard and wrinkled, golden yellow color with a white and compact pastry with some rare small diameter look. It has a persistent taste tending to the spicy, well seasoned, and an intense, pungent smell rich in aromas due to grazing.

"THE SMOKED PROVOLA"

The provola is obtained from the transformation of raw cow milk and seasoned with smoky so that it acquires a flavor, color and a typical smell of smoke.

"THE RICOTTA OF FUSCELLA"

It is obtained by heating the serum up to a temperature of about 80 degrees when a light and white flake mass emerges, which is still picked warm and placed in plastic baskets or braided junks, said flakes. Thus, a prismatic shape is obtained, of white color, with the delicate texture.

"THE RICOTTA OF LATICAUDA"

It is derived from the serum from the processing of pecorino di laticauda. Once heated the serum, a light and white flake mass emerges. This dairy is very light, and has a delicate but at the same time a particularly intense aftertaste.

"THE RICOTTA OF GOAT"

Small amounts of ricotta cheese, about 200 grams, are produced throughout the region by goat's milk, which comes from cheese processing, which is supplemented with salt and raw milk. It has a granular texture and a slightly acidic aftertaste.

"THE RICOTTA SALAPRESE"

Indeed, sheep or bovine milk is used today to produce ricotta. Drying takes place under cotton cloth to keep the flies away, repeatedly with medium ground grain salt.

"THE SCAMORZA"

It is a vaccine cheese produced throughout the year with cow's milk whose pasta is half-cooked and spun. The more or less spheroidal shape may have a head just mentioned by smoked or not very aromatic flavor.

"THE STRACCIATA"

To produce milk, it is filtered and then heated, added to the rennet and left to rest for one hour. After passing this time, proceed with a ladle to break the curd into pieces from which you get a pasta that is frayed and mixed with cream.

"THE TRECCIA"

A cow milk cheese with the characteristic two-striped shape interwoven with each other. The cheese is made of spun pasta and can also be smoked or stuffed.