A cheese with great character and naturally flavoursome. It is obtained from whole sheep’s milk from flocks roaming free in the extensive open pasturelands of Sardinia.
Characteristics
The rind is grooved. Cylindrical shape, with flat top and bottom and slightly convex heel. The rind is grooved and thin, straw-yellow in colour. The paste is compact, white or tending to straw yellow, with whole grains of black pepper. The taste is aromatic and pleasantly tangy.
Ingredients
Sheep’s milk, salt, lamb rennet, black pepper grains, lactic starter.
Maturing
60-150 days for large cheeses. 10 days minimum for small cheeses.
Size
Diameter: 35 cm for large cheeses, 25-26 cm for small cheeses. Height: 13-15 cm.
Weight
15-18 kg for large cheeses, 8-10 kg for small cheeses.
