This cheese has very ancient and noble origins. It is 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 slightly convex heel. The rind is characteristically black in colour, smooth and thin. The paste is white tending to straw yellow, compact with sparse eyes and firm. The taste is aromatic and pleasantly tangy, enhanced by the goat’s rennet.
Sheep’s milk, salt, goat rennet, lactic starter.
90 days minimum.
Diameter 20 cm. – Height 10-14 cm. – Weight 3 kg.