OUR DAIRY FARM: PICCIAU FORMAGGI. PECORINO AT ITS BEST. PICCIAU FORMAGGI is constantly searching for quality improvement. Established in 1960 our dairy farm joins ancient skills and state-of-the-art technology yielding dairy products of inimitable quality. This unique knowhow creates sheep and goat milk cheese, either fresh or matured, and different types of ricotta cheese. The care given to the well-being of livestock and the accurate selection of raw milk guarantee quality, health and flavour. This flavour is enhanced by the aromatic herbs of the pasturelands over which the flocks graze freely. Special care is paid to production techniques and the development of new processing methods. We meet consumers demand for products of distinctive taste and aroma, harmoniously structured and of high nutritional value. Thanks to the extreme care to the quality of our work PICCIAU FORMAGGI has achieved the most important qualification mark for Italian cheese: DOP. DOP DOP stands for Denominazione di Origine Protetta, which means Protected Designation of Origin. Similar to the AOC in France, the DOP guarantees that the milk of the cheese and production are on a certain location in Italy. Also, the methods of production must be traditional, and have fixed storage guidelines to ensure that the cheese age correctly. It is mark of optimal quality and high standards. 1
Ingredients: sheep milk,natural milk enzyme, rennet, salt. Weight: round cheese: 3 4 Kg. Pecorino Sardo Maturo DOP Pecorino Sardo DOP is the most appreciated Sardinian cheese and it is successfully exported worldwide. The maturo is matured over 120 days. Maturo is a pleasantly pungent and tasty sheep cheese with white or little straw coloured texture. It is best served as table cheese or grated / sprinkled on salads, pasta or soup. Pecorino Sardo Dolce DOP Pecorino Sardo DOP is the most appreciated Sardinian cheese and it is successfully exported worldwide. The dolce (mild) matures in 20-60 days. a slice of it in the micro-oven. Pecorino dolce is a delicately sour sheep cheese with soft, compact white texture. It is best served as table cheese or sligthly grilled or grated / sprinkled on salads, pasta or soup. You ll have unexpected and amazing results putting Ingredients: sheep milk,natural milk enzyme, rennet, salt. Weight: round cheese: 1,5 2,3 Kg. 2
Dolce Isola It is a mild and aromatic cheese made from sheep and cow blended milk. Its texture is compact and white. Maturing: 20-60 days Ingredients: sheep and cow milk,natural milk enzyme, rennet, salt. Weight: round cheese: 1 3 Kg. Maturing: 20 60 days : mild ; over 120 days: mature Ingredients: goat milk,natural milk enzyme, rennet, salt. Weight: round cheese: 2 Kg. FIOR DI CAPRA It s a goat cheese, you can have it mild or mature. Its texture is compact and white. It comes from goat flocks raised on the pasturelands rich of aromatic herbs and shrubs of the Island of Sardinia. It is a hardening with age cheese soft and smooth cheese and has a distinct flavour that is tangy like that of goat milk. 3
San Platano Mature sheep cheese with a peculiar rich aroma and a unique flavour. Maturing: over 150 days Ingredients: sheep milk, natural milk enzyme, rennet, salt. Weight: round cheese: 3 4 kg. Stuzzicone & Stuzzichino Cream cheese It is a tasty piquant spreadble cream cheese. It is perfect with salads, tomatoes and sandwich. Mixed with pasta and in general for cooking it is a special ingredient giving to your course a unique taste. Ingredients: milk and sheep cheese, ricotta, salt Glass: 300gr. Pie : 1 3 kg. 4
SAMPLES, MOQ, PAYMENT We don t generally send free samples. Minumum Order Quantiy is 100 kg. Payment: T/T or L/C. FORMAGGI PICCIAU is brought to you by: ROSVAR Wines & Food Export and Trade Rosario Vargiu telefax: +39 1782 279809 CONTACTS 5