CHEESE

Casearea Agri In

Review

Here the time-honored tradition of transforming sheep’s milk into cheese focuses on bringing out the gustatory and nutritional properties of the ingredients used. For their Lazio Pecorino Romano DOP, only rennet and salt are added to the milk, while respect for nature’s slow rhythms do the rest. Ricotta, fresh cheeses, aged cheeses and flavored pecorino are also produced. 

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