A high-quality cheese stemming from an ancient farming culture. Obtained from whole sheep’s milk from flocks roaming free in the extensive open pasturelands of Sardinia.
Medium-hard cheese. Cylindrical shape, with flat top and bottom and straight heel. The rind is smooth and straw-yellow. The paste is white to straw yellow, compact with sparse eyes and firm. The taste is aromatic, delicate and intense at the same time.
Sheep’s milk, salt, calf rennet, lactic starter.
5-12 months minimum.
Diameter: 35 cm (large cheeses), 25 cm (small cheeses). Height 13-15 cm. Weight: 8-10 kg (small cheeses), 15-18 kg (large cheeses).