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
Careful selection of traditional Sardinian products and wines - the Sardinian tradition directly to your home
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
Sardinian Blue Cheese of goat's milk
Here we a have a cheese containing inoculated mold, the milk used for these forms is of great value. A special gastronomic depth in Sardinia from Casafadda diary, in Thiesi
Size: available in portions of 1 kg
Selection of craftsmade Sardinian cheese of Siamanna:
1/4 Sardinian pecorino
1/4 cheese made from raw ewe's milk
1/4 halfgoat cheese
1/4 goat cheese
1/4 halfcow
1/4 caciotta sheep
1 bottle of Cannonau di Sardegna Doc
Soft Pecorino cheese, short maturity period. Organic certified.
Size: 2.5 kg
Great quality pecorino cheese made by the company S'atra Sardigna, in Sestu
Cheese from raw sheep milk without lactose produced by the wise shepherd of Fonni Giovanni Busia, Su Grabiolu of Siamanna
Available in form of 4 kg
Essenza di Montagna 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
Semi-mature semicotto sheep milk cheese
This pecorino cheese is not different from the classic Sardinian Pecorino only for the smaller and highest form but also for the pressing to which it is subjected. In fact, it gives a softness which is preserved even with the seasoning.
Slow Food presidium - available here for sale, with the most competitive prices.
Size: 1.75 kg
The Greviera of Ozieri is a typical Sardinian cheese produced exclusively in Ozieri, dairy of Bruno Alpina cow
You can find it on our site Sardinian products for sale online.
The Greviera is easily approachable to a Sardinian red wine not too structured, as the Lillové of Gabbas
Sardinian Pecorino cheese produced from carefully selected whole sheep's milk from chosen farms; produced by Argiolas Formaggi
Sheep's cheese, among the most renowned in Sardinia, among its ancestors, diary kinds dating back to before '700
Online sale of Sardinian food
Raw goat milk cheese made by the Manca brothers in Siamanna
Size: 1.8 kg
Try the best Sardinian cheese - besides the famous pecorino sardo, in many areas of Sardinia we produce a delightful and decided goat cheese
S'aibi is given cured by a few months, his white body is slightly and fragrant
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Sardinian Pecorino chesse flavored with myrtle made by the great cheesemaker of Gavoi, Gisueppe Cugusi.
Size: 2 kg
We try to offer the best selection of Sardinian food products - try our best Sardinian cheese
Buy online the best Sardinian wine and food experiments, centuries of culinary tradition, solely to satisfy your elaborate tastes
Organic Chease cream. 200 gr jar
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Combines the finest Sardinian wines with the authentic treasures of our culinary tradition
Try the organic cheese cream on a piece of carasau flatbread or pistoccu
Match it with a good Cannonau di Sardegna
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
Fiore Sardo DOP, organic certified.
The production technique is ancestral, adopted since ancient times and remained unchanged. Sardinian pecorino cheese made with milk processed raw, cured and smoked with natural woods.
Size: 3.6 kg
Caprino soft cheese with a sweet flavor, has the smooth outer appearance, the white paste with small holes and a maturing not more than 30 days.
Size: 1.8 kg
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Pecorino Romano D.O.P. - Sepi
The Pecorino Romano D.O.P. by Sepi is a hard, cooked cheese, protected by the Protected Designation of Origin, with a history spanning thousands of years and roots dating back to Ancient Rome.
Made with fresh sheep’s milk from farms in the designated production areas—mainly Sardinia, Lazio and the province of Grosseto—it is distinguished by its intense, salty and increasingly pleasantly spicy flavour as it matures.
Perfect both as a table cheese (with a minimum ageing period of 5 months) and as a grating cheese (after at least 8 months), it is a fundamental and irreplaceable ingredient in traditional Italian cuisine.
Pecorino cheese of 2/7 months of maturation, produced with whole milk thermized in semi-cooked pasta, curdled with veal rennet.
Size: 2.7 kg
Discover online the ancient agricultural and pastoral tradition of Sardinia - the best typical Sardinian courses directly on your home - just a click away
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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.
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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.
