Sardinian goat and sheep cheese - Argiolas Cheeses - Sardinian typical products, shipments abroad

Mistocapra Sardinian cheese. Produced by the artisan cheeses Dolianova, Argiolas Formaggi

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Features:

Sardinian pecorino mistocapra is one of the traditional cheeses produced in this fantastic island of delicacies.

Fresh goat and sheep cheese fat dough, tender and compact, straw-colored with a sweet and aromatic flavor. The first historical evidence on its production date from the end of 1700. Being a prominent cheese, the origin of the milk area, the production and aging is established in the product specification. This cheese is a nice semi-cooked cheese, produced exclusively with whole sheep's and goat's milk, possibly thermised or pasteurized, with aging not less than two months.

The factors that make it different this product are different. First of the kind, in fact Sardinian goat produces milk with nutritional and organoleptic characteristics quite peculiar. In the case of pecoro traditional milk produced, being made from raw milk, the aroma of lattte of departure and the link with the terriotrio are kept at best.

This goat and sheep cheese has a cylindrical shape with flat plates. The diameter of about 20 cm, the height of the heel from 12 to 14 cm, the weight settles around 3 kg. The rind is smooth, firm, pale yellow color or brown, if more seasoned.

The characteristics of mistocapra pecorino are determined by the combination of natural and human elements typical of the geographical area of ​​origin, among which are: natural pastures rich in wild plants and skill of dairymen used in processing.

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Serve with:

Mistocapra cheese, considered his taste pretty spicy, could go well with a strawberry honey. As a choice of wines, we recommend a good Cannonau of Oliena like Lillové or Dule.

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