CASEIFICIO ZONETTI LUIGI is located in the province of Rome. It deals with the production of sheep’s milk which is subsequently transformed according to the traditional method in ricotta and cheese of excellent quality.
The dairy began its activity in Rome in the 1920s in the Montemario district. Here is the production of sheep’s milk, from which various dairy products are made. The top cheeses are ricotta and pecorino cheese. The recipe of the Zonetti dairy is simple, because it tastes of freshness, quality, passion and seriousness.
Here we find a wide range of well over twenty different types of dairy products. All cheeses are made with modern production processes. All this while maintaining the original orientation on the ancient artisanal techniques.
The production cycle of the Zonetti Dairy, provides that the milk processed in the dairy is collected daily with tankers in the Roman countryside and in the surrounding areas. Following careful checks, the collected milk is stored in special tanks ready to be processed.
In the production of the Zonetti dairy, the vast production of pecorino cheese stands out. They are enriched with aromas such as pecorino with truffles, pecorino with saffron, pecorino with pesto, pecorino with walnuts, pecorino with olives and many others.
FORMAGGIO DI PECORA SEMISTAGIONATO "Buongusto"
Soft cheese, slightly glazed, milk-white color. The intense and pleasant flavor typical of pecorino. Price per kg without VAT.
FORMAGGIO DI PECORA STAGIONATO
Typical pecorino cheese made from sheep's milk from the Sabine hills. Semi-hard cheese of white color tending to straw yellow. With a strong but very pleasant taste. Price without VAT per kg
FORMAGGIO DI PECORA STAGIONATO "Pastore Sabino"
Sheep's cheese with soft paste of white color tending to straw-yellow with some small holes. Strong and slightly spicy flavor. Price without VAT per kg
Classic sheep's cheese in a soft, creamy white dish with an accentuated sweet-tasting eye. Price without VAT per kg.
Following storage, the milk is pasteurized and sent into the polyvalent, adding natural milk enzymes and curds, with which the coagulation is obtained. At this point we proceed with the cutting of the curd according to different techniques depending on the type of cheese you want to get.
After separating the cheese from the whey with appropriate equipment, fill specific double-bottom tanks in which an excellent ricotta is produced: Ricotta Sabinella. A product of excellent quality.