Thanks to the detail indigenous breed of sheep, the Bagnolese sheep, found in the surrounding areas Bagnoli Irpino ei Picentini mountains, the dairy farm Milk Coop produces a seasoned Bagnolese pecorino mixed with aromas really great.
The seasoned Bagnolese pecorino mixed with aromas
The specialty of the product is given by the use of milk from sheep Malvizza, which is left in the wild or semi-wild state. Free to feed on food altogether natural: sulla hay, alfalfa and innumerable essences of the Irpinia and Samnite meadows.
The milk of Bagnolese sheep is rich in nutrients that are transferred to the aged pecorino bagnolese mixed aromas obtained.
It is a cheese by flavor and dal robust, decisive and penetrating perfume. Therefore, some serve it with chestnut honey, jams and dried figs.
A company that has ancient roots, which has handed down the processing of milk from generation to generation.
It was 1800 when it all began. More than 200 years have passed since then and theNigro farm has turned into Milk Cooperative, joining with 8 partners which confer daily for the production of the pecorino cheese the milk of Bagnolese sheep and for the production of other types of aged cheeses And fresh the cow milk coming from Irpinia pastures And Samnites.
Years have passed but the philosophy has always remained the same: "maintain dairy processing as tradition dictates, always aiming to improve the ancient production techniques".
The milk of Milk Cooperative From indigenous breeds from Campania, grown with the utmost respect for their nature. In the farms of the Cooperative the times and natural rhythms are respected. The animals that are left free to choose from the countless wild herbs of their pastures. This biodiversity brings properties to the milk donated by them organoleptic And sensory really unique.
the suede cheeses, seasoned And fresh products from Milk Cooperative I am seasonal to Km 0.
