Re Sardo - Sepi Re Sardo Sepi is a fine Sardinian pecorino cheese, a true symbol of the island's cheesemaking tradition. Made with carefully selected sheep's milk, sourced from sheep raised in harmony with the Sardinian environment, it stands out for its artisanal production, which respects traditional methods. Its compact, slightly straw-coloured paste, which develops during aging, reveals a granular and crumbly texture when cut, typical of great sheep's milk cheeses. Its aromatic bouquet is rich and complex, with notes ranging from hay to herbaceous aromas and a pleasantly persistent finish. The flavour is well-balanced, pleasantly savoury, with an aftertaste that reflects its terroir of origin. Its long aging enhances its organoleptic qualities, giving it a unique character. Versatile in the kitchen, it is excellent enjoyed on its own, paired with jams or honey, or used as a valuable ingredient to enrich traditional dishes. Its very name, Re Sardo, underlines its excellence and prominent role in Sardinian gastronomy. It is a product that embodies the quality and authenticity of an island rich in history and flavours.

Cheese from cow's milk processed raw made by the small cheesemaker of Ittiri Luigi Biddau. Form: 11 kg Try our best Sardinian cheese of high quality - we have collected in our e-commerce the best of Sardinian typical food products Combine Cannonau di Sardegna with Fiore Sardo Pdo, the pecorino cheese of Su Grabiolu or marbled cheese of Thiesi

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

Pecorino cheese with black pepper, made in Saimanna by the best artisans of Cao Formaggi Size - 2 kg - 1/8 of the round Seasoning - 2 months Large table pecorino cheese with slightly curved bent, dark red striped crust, compact white half-cake paste with black pepper grains. Pecorino cheese with a hard paste and strong characteristic spicy flavor, flavored with black pepper

Juncu - semiaged sheep and goat Sardinian cheese - Fanari Size - 5.5 kg INGREDIENTS: Sheep's milk, goat's milk, rennet, salt, natural lactic ferments WEIGHT: 5.0/5.8 kg TASTE: Pleasant, slightly spicy SEASONING: More than 90 days SHELF LIFE: 24 months TEMPERATURE: +4/+8 °C  

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

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

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

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.

Fiore Sardo DOP pecorino cheese made ​​from raw milk. The Fiore Sardo Dop is the cheese of the ancient tradition of shepherds. A Sardinian hard cheese, the only one of thirty-one Italian PDO cheese made from raw sheep's milk. Available in our online resale of Sardinian cheeses, where you can find others typical products such as bottarga and carasau bread Size: 3,5 kg

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 Buy online the best Sardinian food products

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.

Fiore Sardo DOP. Slow Food certified, raw cheese, with natural smoking. The Fiore Sardo Dop today is packaged in accordance with the ancient techniques, transmitted from the unbroken chain of generations. Try it on our site resale of typical products online. Size: 3.8 kg

Bel Sepi – Sepi Bel Sepi is a premium Sardinian mixed cheese made from a combination of sheep’s milk and pasteurised cow’s milk, balancing the full flavour of Pecorino with the creaminess of cow’s milk. With a minimum maturation period of 60 days, it has a compact paste that gradually develops a straw-yellow colour, offering a sweet and aromatic flavour with delicate vegetal and floral notes. Ideal as a semi-aged table cheese for aperitifs and cheese boards, it represents an excellent combination of Sardinian cheesemaking tradition and innovation in flavour.

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. Try our selection of Sardinian food on INKE

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.