Hard cheeses 

Hard cheeses

Our hard cheeses represent our history and that of Romagna. Some, such as Vero Formaggio Scoparolo (registered trade name), belong to the tradition of Romagna, while others such as Gran Cru di Grotta were created by our master cheesemakers and from the experience that we have gained in the cellars of Villa Corte.

At the villa we rediscovered old maturation methods that we decided to use to create cheeses with a unique flavour and aroma. An immersion in this land that is so generous and which we offer you every day.

  • Ripened sheep's milk cheese Il Canestrato is a cheese with a tradition originating in southern Italy. The sheep milk cheeses produced in these areas are particularly rich in aroma and the method of production requires long procedures such as washing and oiling which in some cases are done by hand. We wanted to bring back a part of these historic...
  • Ripened sheep's milk cheese In the past cheese was the food of country folk and people of meagre means. Very often their meals consisted only of “bread and cheese”. For this reason we wanted to dedicate a cheese specially for them because they were always able to appreciate what little they possessed. “La Tentazione del Frate” is a mature sheep milk...
  • Ripened sheep's milk cheese with walnut leaves The oldest traditions often preserve strong unusual flavours that have long since been forgotten. The maturing of cheeses in walnut leaves is part of the history of this land. The cheese rests wrapped in the leaves of this tree absorbing its aromas and flavour. “Il formaggio Nocerino”, is precisely the...
  • Ripened sheep's milk cheese “Il Vero Formaggio Scoparolo” takes its name from an old local tradition. Some years ago, in rural houses it was custom to keep cheeses in cool places such as broom cupboards as the cellars were already full of wine barrels and grain. These places contained mainly tools and brooms made with broomcorn. The cheeses were placed...
  • Sheep's milk cheese ripened in a natural cellar The old cellars of Villa Corte are the place where the “Gran Cru di Grotta” is left to ripen in accordance with old methods. It is a slow painstaking process which benefits from the microclimate and ambient conditions in these cellars to which we gave a new lease of life a few years ago. It is here that...
  • Large sheep's milk cheese ripened with ash  Once upon a time (In Italian C’era una volta) an old herdsman placed some cheese to mature amid some ashes and when he tasted it he noticed that the ashes had improved the maturing process, lending the cheeses an unusual tasty flavour and a rind which appeared different from all other cheeses. We wanted to...