dwddwdwdwdwdwE’ un formaggio a pasta dura lavorato a latte crudo, il cui sapore varia in base alle erbe dei pascoli primaverili ed estivi. Per apprezzarne ogni sfumatura va assaggiato a diverse stagionature e periodi di produzione.
Pecorino da Pasto:
It is a hard cheese made with raw milk, the flavor of which varies depending on spring and summer pasture herbs. To appreciate every nuance you need to taste different seasonings and production periods.
Long Seasoning Pecorino:
We bring the pecorino up to 2/3 years of seasoning to get a product with the most decisive and intense flavors. It lends itself well to the preparation of appetizers combined with a prosecco or at the end of the meal, sweetened with a light honey.
Bringataccio is a raw milk pecorino, which matured in the absence of air and refined with the organic bran, becomes even tastier and with a spicy touch.
Its rough and dark skin is given by the bran, which allows for further ripening of the pasta, which is of intense yellow color. Brigant Cheats, which today make this cheese one of the most appreciated for the richness of flavors and the intensity of perfumes. Given its strong character, it likes to mix with raw vegetables also with a strong flavor, especially with onion, and also with seasonal fruits, which make it more digestible and enjoyable the palate approach. It can be liked with delicate compositions such as pumpkin or snout and chestnut honey. It is accompanied by white wines such as the Falanghina or red light and scented.v
Black Scorched Ricotta:
From organic sheep milk serum. After a short drying that makes it more compact, ricotta is salted externally and then seasoned for 100 days. During maturing, the natural mold is formed externally, which gives it the name, which protects the ricotta by keeping it soft, rich and delicate. For its delicacy, it lends itself to taste alone or with fresh vegetables.
The scamorza is produced exclusively with the raw milk of Italian Pezzate Red cows raised at our company.
Fior di Latte:
The mozzarella is produced exclusively with the milk of Italian Pezzate Red cows raised on our farm.
Cacioricotta di Capra:
From goat's milk, you get this very tasty cheese with soft pastry with a white or greenish crust. It reaches the maximum of its flavor during the middle seasoning.
It combines with honey, berries and red wine.
Cacioricotta di Mucca:
This cow cheese is a sweet soft pastry cheese. It fits well with salami and vegetables. Its particular sweetness allows it to match it with the salad, thus creating a special encounter between sweet and salty.
It is a creamy cheese with a slightly acidic taste, great to spread in the cool version or to taste at the table due to its aging.
It's a yarn-like cheese. It has a pear-like shape, which is because during maturing the shapes are hung from two to two "horse" of a stick, in the maturing room. From this traditional maturing technique also comes its name. It has a delicate flavor, whose aromas are enriched with seasoning.
It is possible to buy it at different maturing times, even up to 3 years.
Cow cheese that during maturing develops natural molds inside it that give it an intense flavor.
This type of cheese lends itself in the kitchen for the preparation of first courses.
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