Supramonte Sepi is a Sardinian pecorino cheese, aged for at least 60 days and made exclusively with whole sheep's milk sourced from local farms.
This cheese is distinguished by its compact texture, which evolves during maturation, moving from a sweet and aromatic flavour to richer, toasted and pleasantly savoury notes.
Perfect to enjoy on its own or grated, it is an excellent example of Sepi's cheesemaking tradition, ideal for those seeking a full-bodied cheese that embodies the authenticity of Sardinian territory.
The Supramonte pecorino cheese by Sepi Formaggi is a true celebration of authentic Sardinia, a traditional cheese inspired by and named after the majestic mountain range of inland Sardinia. This aged cheese is the result of an in-depth knowledge of the pastoral tradition, combined with modern production methods that ensure the highest levels of quality and food safety. The starting point is always excellence: exclusively pasteurized whole sheep's milk is used, collected from sheep raised in Sardinia, ensuring a controlled and local supply chain. This high-quality raw material is rich and genuine, and is essential for giving the finished product its distinctive character and unmistakable flavour.
The skill of the Sepi master cheesemakers comes into play from the earliest stages, carefully monitoring the coagulation of the milk with the addition of rennet and salt. Once the curd has formed, it is expertly processed and broken down before being placed into cylindrical moulds, creating wheels weighing on average between 3 and 3.2 kg. This stage is crucial for achieving the compact texture that characterizes Supramonte. Salting follows, an essential step for preservation and for the development of the cheese's aromatic profile.
The real transformation takes place during aging, which lasts for a minimum of 60 days. During this period, the cheese undergoes a remarkable evolution: the paste, initially white, gradually turns straw yellow, while its texture develops from compact to delicately crumbly, melting pleasantly in the mouth. The flavour becomes progressively richer: starting with sweet and aromatic notes, maturation develops a more rich, pronounced and slightly salty taste, with aromas reminiscent of toasted notes.
Supramonte is not only a pleasure to enjoy at the table but is also extremely versatile in the kitchen. Its intense flavour and firm texture make it ideal for serving in pieces with fresh fruit, or for grating over traditional Sardinian dishes, such as culurgiones and malloreddus. It pairs beautifully with full-bodied red wines, such as Cannonau di Sardegna, which perfectly balances its aromatic intensity.
With regard to the preservation and integrity of the product, it is important to note that the smooth, firm rind is surface-treated with permitted preservatives and colourings (E202, E235 and E150d) and is therefore not edible. Choosing Sepi Supramonte Pecorino means choosing high quality and paying tribute to the land of Sardinia.
Isola dei Nuraghi IGT, Sardinian red wine. 0.75 l Bottle
Sardinian red wine produced by Cantina del Bovale of Terralba, which retraces the steps of Mandrolisai, due to its composition of Bovale, Cannonau and Monica - to combine with Lazzone and Barone, the pecorino of Sa Marchesa, or the Debbene organic pecorino
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Rosso IGT, Sardinian red wine
0.75 l bottle
Biatzu is the robust and vigorous red from Cantina Lilliu. Among the first born, it is a wine with international nuances but well rooted in Sardinia. Biatzu is a blend of two native Sardinian vines, plus Cabernet Souvignon, Merlot and Syrah (French), which amplify its strength and solidity. As in a well-tuned orchestra, diversity becomes an added value capable of releasing a unique and coherent melody, which enhances every element of taste.
Nieddera Valle del Tirso IGT, Sardinian red wine
0.75 l Bottle
Montiprama is a wine of Cantina della Vernaccia di Oristano, with Nieddera grapes. In combination we suggest a fresh pecorino sardo, or a dish of wild artichokes.
For sale in our onlne shop of Sardinian wines - along with many other typical Sardinian products
Pecorino cheese produced in Sardinia without lactose and with a low content of cholesterol, one of the best Sardinian cheese produced by the Dolianova by Argiolas Formaggi company.
The excellence of flavor protected by the DOP. This cheese has a classical flavor, and a delicate aroma.
For sale on our site of Sardinian cheeses
Caprino semihard cheese with a strong flavor, has the smooth outer appearance, the white paste with small holes and a maturing not more than three months.
Size: 1.8 kg
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Sardinian raw pecorino cheese Saboriu - Pab'e is Tellasa, made in Gerrei.
Wheel - 2.7 kg
Seasoning - minimum 3 months.
Here we have a raw pecorino cheese and raw dough, produced in Sardinia, with a light look of straw yellow dough, fine crust.
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Pecorino cheese from raw sheep milk.
The Manca brothers, in a tank of Pranixeddu, produce a pecorino cheese made from raw milk exclusively from their sheeps milk.
The highlight of the production of Manca brothers pecorino, is available for the onlne sale on our e-commerce.
Size: 2,5 kg
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Semi-cooked cheese from milk of sheep and goat.
The semi-cooked sheep and goat cheese of Monte Accas is a rare example of traditional cheesemaking. The balance struck by the taste of this cheese is hard to imitate.
You can find it on sale in our Sardinian products e-shop.
Forms 2.5 kg
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Seasoned raw milk Pecorino cheese made in Sardinia, of 7/15 months of maturation, produced with whole milk worked at a breast temperature, curdled with veal rennet.
Size: 2.4 kg
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Canestrato sheep's milk cheese, with vegetable rennet, warm milk made by the artisan of Olzai, Giovanni Agostino Curreli, Erkiles - a true artist of cheese making
Weight - 18 kg
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Try the pecorino cheese with a Cannonau di Sardegna of Sedilesu
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
Gran Sepi - Sepi
Gran Sepi is a highly matured Sardinian Pecorino cheese, the result of the cheesemaking expertise of Sepi.
Made exclusively from whole Sardinian sheep's milk, it stands out for its compact and crumbly paste, which develops an intense straw-yellow colour as maturation progresses. With a bold and savoury flavour, it offers complex aromatic notes and a pleasantly spicy finish, typical of full-bodied cheeses.
Its minimum maturation period of 90 days defines its structure, making it excellent both as a table cheese, served in flakes, and as a fine grating cheese for pasta dishes. The ridged rind is treated and not edible.
Sardinian Pecorino cheese in rind, made buy MacFormaggi
Weight: 1 kg
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We selected a wide offer of Sardinian traditional cheese, created with the wisdom and the ability of an ancient tradition
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.
Sardinian goat cheese Monti di Oliena made by the artisan of Caseificio di Oliena
Size - 2.5 kg
Let's remember, that the fat particles of goat's milk are more digestible than those of other milk, because they are in the form of globules that are slightly smaller and therefore more easily assimilated.
Caprino semihard cheese with a strong flavor, has the smooth outer appearance, the white paste with small holes and a maturing not more than three months.
Size: 1.8 kg
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Sardinian pecorino cheese, partially cooked product from the dairy of Dolianova, Argiolas Formaggi
Easily matched to a Vermentino di Sardegna Doc
For sale on our site of Sardinian cheese.
Mature pecorino cheese DOP, produced by dairy of Dolianova, Argiolas Cheese.
The pecorino is ripened for a long time, up to one year. This gives it a full flavor, which stands on a pleasant hint of spiciness.
To combine with a Cannonau di Sardegna Doc
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Cow's milk cheese produced in autumn - sardinian cheese made by the shepherd Luigi Biddau, from Ittiri, in the north part of Sardinia
Form: 4,5 kg
We gathered in our e-commerce of Sardinian food products the widest and most valid selection Sardinian cheeses of our tradition
Combines the best Cannonau, Mandrolisai and Carignano with our Fiore Sardo and Pecorino cheese
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Supramonte - Sepi
Supramonte Sepi is a Sardinian pecorino cheese, aged for at least 60 days and made exclusively with whole sheep's milk sourced from local farms.
This cheese is distinguished by its compact texture, which evolves during maturation, moving from a sweet and aromatic flavour to richer, toasted and pleasantly savoury notes.
Perfect to enjoy on its own or grated, it is an excellent example of Sepi's cheesemaking tradition, ideal for those seeking a full-bodied cheese that embodies the authenticity of Sardinian territory.
