Piacentinu DOP

From:¥ 1,800 ¥ 1,800 ¥ 1,944 Incl.Tax

The distinctive bright yellow color is due to the fact that saffron is kneaded into the dough. It has a long history, and there are records of sheep milk cheese with saffron since 4th century. Saffron is added to sheep's milk that was milked only once a day, and black peppercorns and curd (hardened cheese) were alternately added in the process. It is then aged in a natural cave for 60 days. It is not very salty and has an elegant flavor with the sweetness and richness of sheep milk, accented by the spiciness of black pepper.

Average nutritional values per 100 g
Kcal: 384 Kcal
Protein: 27 g
Fat: 31 g
Carbohydrates: 0.8 g
Salt: 1.8 g

As sheep milk has a high concentration of protein and fat, cheese made from it has a rich and creamy taste with a strong and distinctive flavor. Sheep milk’s cheese has very long tradition and dates back to BC. Pecorino Romano is Italy’s oldest cheese, and was a staple food for the rations of the ancient Roman soldiers, thanks to its long-term storage quality.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. Semi-hard cheeses aging varies between one to six months, a process giving them a slightly hard and mild flavor. As these types of cheese melt easily when heated, they are very well suited for everyday use such as a panini ingredient or grated cheese in cooking.

With approximately 80% of the island being highland, and dry areas, traditionally sheep have been bred rather than cows. As Sicilia was a crossroads of trade between Asia / Middle East and Europe, spices are readily available, making it home to cheeses made by mixing special products such as pepper, chili peppers, and olives cultivated on the island with sheep cheese.

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