caseificio spadi enzo

Versione italiana

English Version

DOWNLOAD OUR NEW ONLINE CATALOGUE

The cheeses produced by Caseificio Spadi Enzo are recognized among the best in Italy and abroad for their high quality.
The old artisan way of maturing the cheese in natural caves gives to our product an extraordinary taste, a peculiar whiteness and a special consistency inside. Visit the page of our cave where we mature our cheeses.
The Spadi's cheeses will satisfy those who are looking for an excellent quality at a fair and competitive price.

we remind you that our products can be portioned and can be put under vacuum or in modified atmosphere. We can also produce cheese with fixed weight

CHEESE MADE FROM EWE'S MILK:

	IL NATALE A CASA IN TOSCANA (Christmas at Home in Tuscany) An elegant Christmas box containing a Pecorino matured under hay (400 grams), a pecorino matured in wine (400 grams), a marmelade of figue and almond (40 grams), honey (40 grams) (Foto)
	IL GROTTA In some particular parts of central Italy as the "alta maremma" zone of Tuscany and Lazio, in the areas of Valentano, Pitigliano, Tuscia, Sorano, where the mountains are made of tufa, people had the tradition to store their food in natural caves. the cave has a humidity that gives to the cheeses a particular taste and a particular softness even if it's seasoned for long time. Caves have the humidity that defines cheeses typical taste and allows it to stay soft when matured for a long period of time. Our company owns a cave in the village of Valentano and we are proud to give another spin of life to old Italian traditions. (Maturation period: 120 days minimum, shelf life: 150 days) (Technical sheet pdf - picture)
	NOCETTO this cheese made out of sheep’s milk rests for a minimum of 90 days in our grottos covered with walnut leaves from top to bottom that gives the cheese its typical aroma and gentle flavor. (Shelf life: 150 days) (Technical sheet pdf - picture)
	PAGLIA & FIENO This is a pecorino cheese seasoned in hay as the old countrymen used to make it. The hay ensures that the moisture will stay inside the cheese, thus preventing it from drying out and allowing longer maturation period. (Maturation period: a minimum of 90 days, shelf life: 150 days) (Technical sheet pdf - picture)
	PECORINO TOSCANO DOP This sheep’s milk cheese is made by following the rules of production established by the “consorzio del pecorino toscano”, only milk from certified areas of Tuscany is being used in manufacturing. (Semi-matured, maturation period - at least 20 days) (Technical sheet pdf - picture)
	SEASONED PECORINO TOSCANO DOP This sheep’s milk cheese is made by following the rules of production established by the “consorzio del pecorino toscano”, only milk from certified areas of Tuscany is being used in manufacturing. (Mature, maturation period - 120 days, shelf life - 150 days) (Technical sheet pdf - picture)
	CENERINO Cenerino is a pecorino cheese matured under the ashes. It is a medieval way to mature the cheese and the sterility of the ash ensures cheese’s genuinity. (Technical sheet pdf - picture)
	ETRUSCO the sheep milk cheese is made with the milk of the "etruscan" area (tuscany) and it's seasoned traditionally. (Technical sheet pdf - picture)
	IL GIGANTE This delicacy is matured in our Valentano cave for longer than other cheeses (at least 160 days). Il gigante cheese is bigger than other pecorinos with one wheel coming up to around 10 kg. When you will cut it and reach the very center of the wheel you will realize that the heart of this cheese is the best pecorino you have ever tasted! (Technical sheet pdf -picture)
	IL BUCCIANERA seasoned pecorino covered in black plastic anti-mould. matured traditionally for 120 days (Technical sheet pdf - picture)
	ORGANIC PECORINO DOP Organic Pecorino is matured for 45 days. Production methods include following organic agricultural steps, making this sheep’s milk cheese the healthiest, and most natural, delicate and tasty product. We are not exaggerating! (Technical sheet pdf - picture)
	ORGANIC SEASONED PECORINO DOP Organic Pecorino is matured for 120 days. Production methods include following organic agricultural steps, making this sheep’s milk cheese the healthiest, most natural, delicate and tasty product. We are not exaggerating! (Technical sheet pdf - picture)
	PECORINO AL VINO (WINE PECORINO) Here in Tuscany the majority of people have got cultivated grape fields (along with olive trees plantations that are very common in the Tuscan countryside). It is true that Tuscany is almost a synonym to red wine and olive oil. The exploitation of all Mother Nature given resources to the last drop by Tuscan countrymen is a good tradition around here. Therefore it wasn’t long before the idea of using the grapes after the production of wine came to the minds of Tuscan entrepreneurs. The left-over grapes are put in "rovere" (that would be oak) barrels along with cheeses for maturation. After few weeks the cheese would take up the typical wine taste and is then prepared for further maturation. In our province we have the production sites of the world famous "morellino di scansano" red wine. Wine pecorino is a delightful combination of excellent pecorino cheese that we produce with a hint of the world-renowned red wine. (Shelf life 150 days) (Technical sheet pdf - picture)
	FRESH PECORINOS come in various shapes. Available diameters: 10 cm, 18cm, 20 cm, 22cm and "scodellato". For those who prefer the taste of the fresh cheese and for "affineurs". Ideal for wholesalers and artesans who wish to season the cheese with their own methods, reaching the best result with our product and their "art". (Technical sheet pdf - picture)
	PECORINO "IL SALAME" This product is suitable for the slicing. could be sold fresh or semi-matured (Technical sheet pdf - Picture)
	PECORINO WITH RED PEPPER A gastronomic tradition appreciated especially in southern Italy. A superb spicy taste! (Technical sheet pdf - Picture)
	PECORINO WITH TRUFFLES The king of delicatessen, the emperor of taste. A delicate and soft pecorino cheese with aromatic and tasty pieces of truffles inside. The best of the best!!! (Technical sheet pdf - Picture)
	IL CUCCIOLO A little wheel of pecorino cheese seasoned for about 70 - 90 days weight 400 grams. (Technical sheet pdf - Picture)
	IL CUCCIOLO IMPAGLIATO (UNDER HAY) A little wheel of pecorino cheese seasoned under hay and grass for about 70 - 90 days weight 400 grams. (Picture)
	variety of "CUCCIOLO" The pecorino cucciolo (pecorino of 400 grams) can be made in different ways. matured under red wine "morellino di scansano", matured under walnut leaves, painted in black... As you wish... weight 400 grams. (Picture)
	Cream of Pecorino A very tasty cream produced from first quality pecorino Cheese. This delicacy is a formidable companion for crispy bread or it can be used as an ingredient for creamy and cheesy sauces for Pasta. The taste is slightly strong. Cream of Pecorino with chilli peppers and Cream of pecorino matured in wine are also available. weight 180 grams. (Picture)
	FIRMA DI RE (the king's signature) "Firma di Re" is a fresh and soft cheese made with ewe's milk. For all those who prefers a milder and softer taste. Try it on a roasted bread still very warm, the cheese will melt down a little bit more and you will for sure think that you've tasted the best soft Tuscan cheese ever! (Picture)
	CACIO ROSSO - RED CHEESE A Pecorino with a mild and round taste, covered with a tomato sauce that protects naturally the cheese and makes it even more appetizing. It can be done with organic production methods making this sheep's milk cheese the healthiest, most natural, delicate and tasty product. Ir can be seasoned from 20 to 60 days. (Picture)
	BLACK PEPPER PECORINO A Pecorino with grains of black pepper inside. The mild taste of the Tuscan pecorino melts with the spicy aroma of the best quality of black pepper that gives to the cheese a strong and tasty flavour. This cheese is very much appreciated in southern Italy. It can be sold fresh or semimatured. (Picture)
	PECORINO DI FOSSA pecorino di fossa is a cheese kept for months underground, in a very particular environment which is deprived of oxygen. That creates the very special taste and aroma of this wonderful cheese. (Picture)
	PECORINO ROMANO the Pecorino Romano D.o.p. has got a stronger taste, it's a perfect cheese for scraping on the pasta but also on the table for those who prefers more intense flavours. (Picture)

FRESH CHEESE MADE WITH MIXED COW AND EWE'S MILK:

	CACIOTTA VEGETARIANA (Vegetarian Cheese) A complete vegetarian product. This vegetarian cheese is made out of milk with microbial rennet obtained from a mushroom. (Technical sheet pdf - picture)
	CACIOTTA ALTAMAREMMA This is a typical round shaped Tuscan cheese. Very traditional and popular in central Italy. (Technical sheet pdf - picture)
	BARILOTTO the shape of this particular cheese reminds a little barrel (thus the name "barilotto") (Technical sheet pdf - Photo)
	MARZOLINO Oval shaped cheese with a very gentle and delicate taste. (Technical sheet pdf - Photo)
	FORMAGGI MISTI various shapes are available, with diameter of 10 cm, 18cm, 20 cm and 22cm. For those who prefer the taste of the fresh cheese and for "affineurs". Ideal for wholesalers and artesans who wish to season the cheese with their own methods, reaching the best result with our product and their "art". (Technical sheet pdf - Photo)
	MISTO "IL SALAME" This product is suitable for the slicing. (Technical sheet pdf - Photo)

RICOTTAS
A very healthy prelibacy, less fat than the cheese, ricotta is also full of proteins and elements that gives strenght and energy to the body, that's why is very appreciated by people who do sports.

	RICOTTA DI PECORA "LA CAMPAGNOLA" ricotta made from sheep milk-whey. This kind of ricotta is very appreciated in south italy. (Technical sheet pdf - Photo)
	RICOTTA MISTA "LA DELIZIOSA" ricotta made from a mix of sheep and cow milk-whey. (Technical sheet pdf - Photo)
	RICOTTA ALLA PANNA ricotta with cream. very soft and gentle taste. Perfect for tortelli !!! (Scheda tecnica)

RICOTTE SALATE
Tuscany and Sicily, two wonderful regions of Italy, find with these delicacies, a common expression on their cheese-making traditions. As a matter of facts these Ricottas are made in Tuscany and baked or salted and seasoned in Sicily by the artesan
mr. Di Mauro Salvatore who has a great experience in making Ricotta Salata and Infornata. The quality of a Tuscan Ricotta joined with the art of a Sicilian "Master of Ricottas" make this product unique.

	RICOTTA SALATA (dried salted ricotta for scraping) This product is made from the best Tuscan ricotta and it's seasoned in SIcily. If scraped on pasta, this ricotta gives a very nice creamy and salty taste, typical of the southern regions (Photo)
	RICOTTA AFFUMICATA DA GRATTUGIA (dried salted and smoked ricotta for scraping) The ricottas are added of salt in the surface, seasoned and baked in the oven. The ricotta change its colour to a dark brown in the exterior and a light brown inside. This kind of product has got a wonderful salty, creamy and aromatic taste. (Photo)
	RICOTTA AL FORNO TENERA (soft baked ricotta) This kind of ricotta is very much appreciated in many souther regions of Italy. Usually people enjoy this ricotta with some honey and cinnamon added to it. (Photo)
	RICOTTA SALATA PICCOLA (small dried salted ricotta for scraping 180 gr.) A very "nice to see" and "nice to taste" Ricotta Salata. Quite small, the weight is around 180 gr. (Photo)
	RICOTTA SALATA STAGIONATA IN CAVAGNA The shape is the typical one of the ricotta seasoned in a sicilian "Cavagna" which were conic baskets of woven cane. This Ricotta has got a weight of about 380 grams, the taste is nice, creamy, salty, strong but never aggressive. (Photo)

PORTIONED CHEESE

	PORTIONED CHEESE, FIXED WEIGHT, UNDER VACUUM, MODIFIED ATMOSPHERE AND DARFRESH On our customers' request we can cut the cheese and package it in many ways. it can be portioned in half, 1/4, 1/6, 1/8, in fixed weight. Then depending on the needs of our customers the portioned cheese can be put in undervacuum package (the classic one), in ATM (modified atmosphere) or darfresh. (Click here to see the photo of our fixed weight pecorinos)
	FIXED WEIGHT MATURED PECORINO A matured pecorino (that can be either the Etrusco, Grotta or the matured Dop) cut in wedges of 200 grams fixed weight . (Picture with Spadi Label )
	FIXED WEIGHT FRESH PECORINO A fresh pecorino (either Dop or fresh one) cut in wedges of 200 grams fixed weight . (Picture with Spadi Label )
	FIXED WEIGHT PECORINO WITH RED CHILLI PEPPER A pecorino with red chilli pepper. very spicy and tasty!!! cut in wedges of 200 grams fixed weight . (Picture with Spadi Label )
	FIXED WEIGHT WINE PECORINO A pecorino matured in the red wine of morellino di scansano. A very very Tuscan product!!! cut in wedges of 200 grams fixed weight . (Picture with Spadi Label)
	FIXED WEIGHT TRUFFLE PECORINO A pecorino with pieces of truffle inside. This product is amazingly tasty and aromatic, a flavour that you will love for its excellency. The available cuts are in 200 grams or 150 grams. (Picture with Spadi Label)