Seasoned raw milk cheese - Prodotti di Barbagia - Prodotti di Barbagia - Sardinian food

Raw milk Pecorino cheese made in Sardinia, of 2/7 months of maturation, produced with whole milk worked at a breast temperature, curdled with veal rennet.

Seasoned raw milk cheese - Prodotti di Barbagia - Prodotti di Barbagia - Sardinian cheese

Features of our cheese:

Lino is a berger of Orotelli, indeed, we can say THE shepherd of Orotelli. Its own cheeses are of varied nature, always adhering to the local and millennial tradition. They are amazing for their sapidity, the body, the pleasantness of the taste, the beautiful appearance of the shapes and the agre, rough and wise scent that is produced.

A specialist in sheep's milk, for years cheesemaker, very capable of presiding over a rugged, raw and noble territory like the Barbagia di Orotelli.

Discover online the ancient agricultural and pastoral tradition of Sardinia - the best typical Sardinian courses directly on your home - just a click away

Seasoned Raw milk cheese - Prodotti di Barbagia - Sardinian pecorino cheese

The traditional technique of production has remained the one that was already used at the dawn of the island's civilization, and has essentially remained immobile, rooted, immovable. The raw whole milk of Sardinian sheep is placed freshly milked in copper boilers and coagulated at an average temperature of 32, 35 ° using lamb's rennet normally processed by the shepherd himself.

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