Barbagia Pecorino is a Sardinian cheese with a soft, fresh texture, characterized by a sweet and delicate flavour with subtle herbaceous and vegetal aromatic notes.
Produced by Sepi using pasteurized whole Sardinian sheep's milk, this cheese is marketed after a minimum aging period of 15 days, which gives it a tender and elastic white paste.
Its delicate texture and subtle flavour make it an extremely versatile cheese in the kitchen, ideal for enjoying fresh at the table with fruit, honey or preserves, adding lightness and quality to cheese boards and aperitifs.
The cheese is cylindrical in shape, with a smooth, thin rind that is non-edible due to its surface treatment.
Buying Sepi Barbagia Pecorino is an invitation to discover the more delicate and aromatic side of Sardinian cheesemaking tradition, an authentic expression of the island's pastoral heritage that evokes the richness of the geographical area from which it takes its name. This soft cheese stands apart from aged pecorino varieties, offering a freshness and sweet, subtle flavour that gently delights the palate. Barbagia is the result of a production process that honours the traditional expertise of the Sardinian master cheesemakers at Sepi Formaggi, a company that, for more than forty years and across two generations, has combined respect for local raw materials with the most rigorous modern quality standards.
The foundation of this gastronomic speciality is pasteurized whole sheep's milk, collected exclusively from sheep raised in Sardinia. The superior quality of the milk is influenced by the animals' diet, which consists of the rich wild flora found in Sardinian pastures. This contributes to the cheese's distinctive milky and vegetal notes. After coagulation with rennet, the curd is finely cut and placed into cylindrical moulds, producing wheels with an average weight of approximately 2 kg. Unlike long-aged cheeses, Barbagia Pecorino undergoes an extremely short maturation period.
The minimum aging period of 15 days is sufficient to develop its characteristic texture while preserving the interior paste's pure white colour and tender, elastic structure. The outer rind, which is smooth and thin, is surface-treated with preservatives and colourings (E202, E235 and E150d) solely to ensure proper preservation and product integrity. For this reason, it is important to remember that the rind is not edible and must be removed before consumption, ensuring food safety and allowing consumers to enjoy only the fresh, flavourful paste.
The flavour profile is the true strength of this fresh pecorino. The taste is delicate, slightly tangy and aromatic, without the spicy character associated with longer maturation. This combination makes it extremely versatile. Barbagia Pecorino is ideal as a table cheese, pairing perfectly with fresh fruit such as pears and grapes, citrus preserves or thistle honey, and naturally with traditional Sardinian Pane Carasau as part of an aperitif. It can also be used in recipes requiring a soft, melting cheese, such as fillings and savoury pies, adding an unmistakable Sardinian touch of quality and freshness. Choosing Barbagia is an opportunity to bring a Sardinian product to the table that celebrates the island's cheesemaking tradition with lightness and flavour.
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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Monica di Sardegna DOC, Sardinian red Wine. 0,75 l bottle
Red wine made from Monica and Bovale produced by Cantina del Bovale of Terralba - it is a wine for pork or goat roast, not bad with a plate of malloreddus alla campidanese, lorighittas or wild boar sauce
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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
Fiore Sardo Dop - Su Grabiolu - Sardinian products Pecorino with long maturation.
Available in form of 4 kg
Fiore Sardo Dop is a Sardinian cheese of the mountain pastoral tradition
Try this Sardinian cheese with Cannonau Carnevale of Sedilesu
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.
Size: 2.4 kg
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Broken grain cheese, made from cow's milk processed raw; made by Luigi Biddau, small cheesemaker of Ittiri, in the north of Sardinia.
Form: 6.5 kg
Large collection of Sardinian food products: try our best raw milk cheeses, produced according to strict criteria, dictated by a century-old tradition
Cheese from raw sheep milk without animal rennet produced by the wise shepherd of Fonni Giovanni Busia, Su Grabiolu of Siamanna
Available in form of 3.6 kg
Vegetale di Sardegna (Vegetarian cheese) is a Sardinian cheese processed raw, with strong and robust flavor, suitable for the diet of vegetarians
Try this Sardinian cheese with Cannonau Carnevale of Sedilesu
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
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Peppered pecorino cheese made by the great cheesemaker Argiolas Formaggi
Made from sheep's milk, only from selected Sardinian flocks
For sale on our site specialized in the selection of the best Sardinian cheese
Soft paste sheep milk cheese.
This seasonal cheese is a real delicacy for Sardinians diners. Seemingly simple, it is a jewel of Sardinian cheese production.
Available for sale on the online store of Sardinian gastronomy
Size: 3.5 kg
Organic soft Pecorino cheese, canestrato made in the pristine area of Cambeda.
Pecorino dolce bio of Giovanni Bussu is a fine example of traditional Sardinian cheese. This cheese is produced in limited number, but the unique flavour of this ancient cheese is worth a taste.
Form: 4.2 kg
Mixed cheese with soft paste - made by the cheesemaker of Thiesi, Casafadda.
Size: 850 gr
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Combines the peretta of Thiesi with a Monica di Sardegna
Cow's milk cheese made of spun paste in Montiferru
Concerning the panorama of the traditional Sardinian cheeses, Casizolu occupies a special place: elected at the Salone del Gusto in Turin as a protected island of Sardinian healthy eating.
Available in form of about 2,7 kg
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Sardinian blue cheese from sheep's milk made in Thiesi
Size: 3,5 kg
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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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Fresh pecorino cheese made in Sardinia, made in Orotelli.
Size - 2.5 kg
If Sardinia is famous and known for its cheeses, the pecorino is certainly the Sardinian cheese par excellence, so much to appear almost a mark typical of the island's identity.
Big Sardinian pecorino cheese made in Saimanna by the best artisans of Cao Formaggi
Size - 4 kg
Seasoning - 12 months
Semicotto pecorino cheese, grated and table cheese, straight bite, compact white pasta, sometimes grainy with seasoning.
Sheep's milk cheese, great Pecorino sardo made with raw milk and Vegetable rennet, created by the artisan of Olzai, Giovanni Agostino Curreli, Erkiles - a true artist of cheese making
Available in round of about 3.5 kg
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Try the pecorino cheese with a Cannonau di Sardegna of Sedilesu. We shipp all over the world, at least we try!
Sardinian goat cheese, processed raw, with possible spontaneous marbling - made by Luigi Biddau, an old shpeherd of Ittiri, in the north of Sardinia
Form: 2,5 kg
Online sales of the best Sardinian food products - we have collected for you a wide choice of Sardinian cheese of the highest quality, produced by small cheesemakers in the four corners of Sardinia
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Barbagia - Sepi
Barbagia Pecorino is a Sardinian cheese with a soft, fresh texture, characterized by a sweet and delicate flavour with subtle herbaceous and vegetal aromatic notes.
Produced by Sepi using pasteurized whole Sardinian sheep's milk, this cheese is marketed after a minimum aging period of 15 days, which gives it a tender and elastic white paste.
Its delicate texture and subtle flavour make it an extremely versatile cheese in the kitchen, ideal for enjoying fresh at the table with fruit, honey or preserves, adding lightness and quality to cheese boards and aperitifs.
The cheese is cylindrical in shape, with a smooth, thin rind that is non-edible due to its surface treatment.
