Sardinian blue cheese from sheep's milk made in Thiesi Size: 3,5 kg Do you want to try the authentic taste of our ancient tradition?? Do you feel ready?? I don't know, but you can try in our e-commerce of Sardinian food

MATURE GOAT'S MILK CHEESE - Formaggi Fanari - INKE Semi-cooked cheese, produced with goat's milk from the Monte Linas area. Place in Sardinia where goats are raised on pasture with typical Mediterranean shrubs that give the milk their aroma and flavor. Production area: Sardinia. Ingredients: Goat's milk, rennet, salt, natural ferments. Salting: In brine. Maturing: Over 60 days.  

Semi-mature pecorino cheese. Maturation - 120 days Wheel - 2.5 kg A cheese with great character that has retained its typicality for millennia, obtained from whole sheep's milk from free-range grazing farms in Sardinia, a land rich in large, green spaces. Ingredients - Sheep's milk, salt, calf rennet, lactic ferments.

Organic Ricotta Mustia salted and smoked, strongly aromatic. Available in forms from about 1.3 kg Cottage cheese produced from the milk of Sardinian sheep. The farms are located in the plain between Campeda and Sindia, a place guarded and pristine. Available on our website of Sardinian food, where you can find the best typical of our tradition: bottarga, carasau bread, and myrtle.

Table pecorino cheese and gratin cheese, made in Siamanna buy Cao Formaggi. Smooth crust and compact semicotta paste or with minute spectacles in white or slightly straw-colored with the aging process Size - 2 kg Seasoning - at least 20 days

Juncu - semiaged sheep and goat Sardinian cheese - Fanari Size - 5.5 kg INGREDIENTS: Sheep's milk, goat's milk, rennet, salt, natural lactic ferments WEIGHT: 5.0/5.8 kg TASTE: Pleasant, slightly spicy SEASONING: More than 90 days SHELF LIFE: 24 months TEMPERATURE: +4/+8 °C  

Bel Sepi – Sepi Bel Sepi is a premium Sardinian mixed cheese made from a combination of sheep’s milk and pasteurised cow’s milk, balancing the full flavour of Pecorino with the creaminess of cow’s milk. With a minimum maturation period of 60 days, it has a compact paste that gradually develops a straw-yellow colour, offering a sweet and aromatic flavour with delicate vegetal and floral notes. Ideal as a semi-aged table cheese for aperitifs and cheese boards, it represents an excellent combination of Sardinian cheesemaking tradition and innovation in flavour.

Organic white rind Sardinian pecorino cheese Made from sheep's milk, only from selected Sardinian flocks For sale on our site specialized in the selection of the best Sardinian cheese

Half round of Sardinian pecorino cheese, with semiaged and semicotto. Made by Cao Formaggi in Siamanna. Size - 1.75 kg Seasoning - at least 3 months The techniques at the base of his work were those of the once held by the Sardinian shepherds Best Sardinian cheese

Certified organic pecorino cheese, well seasoned. Available in portion of 3 kg Excellent seasoned pecorino cheese produced from Gianluca Floris in his dairy in Siliqua countryside amidst immense thistle Wild crops - excellent nutrient for sheeps

Organic Semi-cooked pecorino cheese with Cannonau wine, wine color pasta produced by MacFormaggi, in Campeda - an innovative company in the diary field Weight: 2 kg Buy online the best Sardinian pecorino cheese We selected the most interesting Italian and Sardinian food products

Certified organic pecorino cheese, lightly seasoned. Available in portion of 3 kg Excellent fresh pecorino cheese produced from Gianluca Floris in his dairy in Siliqua countryside amidst immense thistle Wild crops - excellent nutrient for sheeps

Semi-Aged Goat Cheese – Sepi The Sepi Semi-Aged Goat Cheese is a Sardinian table cheese with a bold character, made exclusively from pasteurised goat's milk. Its minimum ageing period of 60 days develops an intense and aromatic flavour, with the characteristic goaty note typical of goat cheese becoming progressively more pronounced, leading to a pleasantly spicy finish. The paste is straw yellow, compact, with a texture that evolves from grainy to crumbly. Perfect for those seeking a strong flavour, it pairs beautifully with robust red wines such as Cannonau and with sweet-and-sour preserves. An outstanding example of Sardinian cheesemaking tradition, bringing the intensity of the island's pastures to the table. The rind is not edible.

Sardinian Pecorino cheese in rind, made buy MacFormaggi Weight: 1 kg Buy online the best Sardinian and Italian food products We selected a wide offer of Sardinian traditional cheese, created with the wisdom and the ability of an ancient tradition

L’Ovile Gavoi - Sepi L'Ovile Gavoi by Sepi Formaggi is the ultimate expression of Sardinian cheesemaking tradition, embodied in a characterful aged pecorino cheese. Made with selected whole sheep's milk from farms in the heart of Sardinia, this cheese stands out for its long maturation, which defines its aromatic profile. The hard and grainy paste ranges in colour from white to straw yellow, revealing an intense and pleasantly spicy flavour, with a savoury character that becomes more pronounced as maturation progresses. L'Ovile Gavoi is a versatile speciality, ideal both served in shavings as a refined table cheese and grated to enrich pasta dishes and risottos.

Cheese from raw sheep milk produced by the wise shepherd of Fonni Giovanni Busia, Su Grabiolu of Siamanna Available in form of 4 kg Pastore Montagnino is a Sardinian cheese of the mountain pastoral tradition Try this Sardinian cheese with Cannonau Carnevale of Sedilesu