This is a unique and inimitable cheese from ancient cheese-making tradition. It is obtained by mixing sheep’s milk and goat’s milk from flocks roaming free in the xtensive open pasturelands of Sardinia.
Sheep’s and goat’s milk cheese, medium-hard, obtained by mixing goat’s milk (5% minimum) and sheep’s milk. Cylindrical shape, with flat top and bottom and straight heel. The rind is grooved, yellow to pale brown. The paste is white tending to straw yellow, compact with sparse eyes and firm. The taste is aromatic and slightly tangy. The secret to this unique cheese with its distinctive aroma lies in the careful combination of sheep’s and goat’s milk.
Sheep’s milk, goat’s milk, salt, calf rennet, lactic starter.
60 days minimum.
Diameter 18-20 cm. Height 10-11 cm. Weight 2.5-3 kg.