Cheeses

The Bolognami cheeses are a selection of the best production from Umbria and Tuscany, made with both sheep's and cow's milk, and some also with sheep's and cow's milk mixed together. The Pecorino Umbro cheese, as it has been produced for millennia with different techniques, the maturation ranges from 60 days for the Fresco, 2-3 months for the Medium, up to 8 months for the so-called Dry or Dry, also suitable for grating, more consistent and savory, slightly spicy. The best production area is certainly the Umbrian Apennines, especially Norcia and neighboring areas. Pecorino Toscano cheese has its area of ​​choice in Pienza in Val d'Orcia, where for centuries it has been produced in small shapes, in the variants Fresh, soft and delicate, Semi-Seasoned, with a maturation of 3 months still soft but already tasty , Seasoned with maturation from 8 months to 2 years, fragrant, with a persistent and slightly spicy flavor.