Fresh, it’s sold about one month after its production. The name has been added to keep up the value that we give to our farm.
Ingredients: pasteurized sheep's milk, lactic ferments, rennet and salt.
Processing: pasteurization of the milk at 72 ° C to 30 ° cooling to 36 - 38 ° C addition of the enzymes and pause to ferment, coagulation and rennet addition, discharge into the molds, stewing, dry salting, seasoning in the cell at 10 ° C for 7/20 days.
Try it like this: as an appetizer or to garnish an aperitif, paired with acacia or wildflower honey, with red fruit, peppers or Tropea’s onions jam. Pure with fresh raw vegetables and beans. Smeared on bresaola or oven on toasted ham, bacon or sausage. Great end of the meal with apple cubes and fresh walnuts.
Wet with a good novel or a light red wine or dry white wines and pinot.

Half seasoned; a cheese that is sold about four months after its production; It is a very special cheese, which thanks to its genuineness is great eaten in purity despite its 4/5 months of seasoning. Given the importance of this cheese, which should not be done anything wrong at every step of its production, to have no taste variations, it was decided to represent it by giving it the name of ARCIERE, it indicates the most famous and important figure in Montalcino , which win the Festival of the Thrush, for his own neighborhood, an event known almost all over the world.
Ingredients: pasteurized sheep's milk, lactic ferments, rennet and salt; Surface-treated with olive oil.
Processing: pasteurization of the milk at 72 ° C to 30 ° cooling to 36 ° -38 ° C addition of the enzymes and pause to ferment, and adding rennet coagulation, discharge into the molds, stewing, dry salting, seasoning in the cell at 10 ° C for at least 120 days.
Try it like this: it is consumed in great purity, but it is definitely worth trying with dried fruit with honey as walnuts, almonds or hazelnuts. Perfect combination with figs, “sultanina” grapes and chestnuts, very suitable cut in flakes on a bed of thinly sliced raw porcini with a drizzle of olive oil.
Combined with dry whites and pinot wines and on the sweet version with raisin wine or vin santo.

Seasoned; a cheese that is not sold before the 13-month,  period in which it takes to ripen all the flavors, wrapped in a consistency not too hard, with a sweetish aftertaste. The name goes to show more easily to the purchaser the time the cheese has matured, trying to draw attention to this product that makes it unique for its quality.
Ingredients: pasteurized sheep's milk, lactic ferments, rennet and salt; Surface-treated with olive oil.
Processing: pasteurization of the milk at 72 ° C, cooling to 36 ° -38 ° C addition of the enzymes and pause to  ferment, adding rennet coagulation, discharge into the molds, stewing, dry salting, seasoning in the cell at 10 ° C for at least 390 days.
Try it like this: with the good well-seasoned Tuscan ham, sprinkled with honey and chopped nuts, with apple slices and two different types of honey such as acacia and chestnut taste. In a "good old" Tuscan appetizer with homemade bread, slices of dried sausage and anchovies under oil seasoned with parsley pesto, garlic and chilli.
The ideal accompaniment are full-bodied red wines.