Lazzone is a table pecorino cheese made of uncooked milk.
There are no preservatives or additives. The calf rennet makes it less spicy than Fiore Sardo. After a lighty smoking, the shape is washed with red wine vinegar and extra virgin olive oil.
The aging goes from eight to twenty-four months. It's eaten alone or accompanied by bread and cold cuts, lard, beans, oil and chickpeas. When is long aged it is perfect for dress risottos, soups and pasta in white, or with the addition of black pepper and sweet bacon barely souté.
Perfect with strawberries and sour oranges. It goes with the lightly sparkling water, with the full-bodied red wine and sweet wine. To Try with Cannonau.
Lazzone, Sardinian ewe's cheese - Sa Marchesa - Sardinian cheese
Smoked and aged pecorino cheese, product by shepherd of GavoiCugusi Giuseppe, owner of the small company Sa Marchesa
Forms from about 2.5 kg
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Combine Lazzonecheese with a Cannonau di Sardegna, Dule or Lillové of Gabbas
Cannonau di Sardegna DOC, Sardinian rosé wine.
0.75 l Bottle
Erèssia is a Cannonau di Sardegna Doc produced by Cantina Giuseppe Sedilesu in Mamoiada
Pairings: goat prosciutto, seasoned sardinian sausage and Sardinian musteba in a bed of carasau flatbread
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Cannonau di Sardegna DOC, Sardinian red wine.
0.75 l Bottle
Gràssia is a Cannonau Doc produced by Cantina di Giuseppe Sedilesu in Mamoiada
Serving suggestions: roast meat, Sardinian sausage, pork musteba, or culurgiones, lorighittas with wild boar sauce, Fiore Sardo Dop
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Cannonau di Sardegna DOC, Sardinian red wine.
0.75 l Bottle
Mamuthone is a Cannonau di Sardegna Doc produced by Cantina di Giuseppe Sedilesu in Mamoiada
Serving suggestions: roast meat, ham sheep, culurgiones or lorighittas with wild boar sauce, Fiore Sardo Dop, vegetable pecorino without lactose
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Montanaro - Sepi
Montanaro by Sepi Formaggi is a pecorino cheese that embodies the essence of Sardinian cheesemaking tradition, made with local sheep's milk collected mainly in central Sardinia and the Campidano area. It is distinguished by its soft, compact paste with sparse eyes, giving it a pleasantly melting texture on the palate.
With a minimum maturation period of 15 days, it offers a sweet, delicate and pleasantly aromatic flavour, with subtle notes of wild herbs reminiscent of the island's pastures.
Perfect as a table cheese, Montanaro is ideal for those seeking the genuineness and freshness typical of a young semi-hard cheese, made according to traditional cheesemaking techniques. It represents an outstanding example of second-generation Sardinian production.
Soft dough pecorino cheese with square shape, characterized by a soft and creamy white pasta. Made by Cao Formaggi in Siamanna
Size - 2 kg
Seasoning - at least 7 days
Short cheese ripening but tasty and intense, slightly acidic taste.
Pecorino fresh 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: 2 kg
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Classic Flavoured Cream – Sepi
Sepi Formaggi's Classic Flavoured Cream is a spreadable dairy preparation that combines the richness of long-aged cheeses (Pecorino and goat cheese) with the freshness of sheep’s, goat’s and cow’s milk ricotta.
Born from the Sardinian tradition in the heart of Oristano, this processed cheese cream stands out for its intense, savoury and aromatic flavour.
Its creamy and velvety texture makes it ideal for versatile use in the kitchen, perfect for spreading on pane carasau or enriching pasta dishes and sauces.
A typical Sardinian product that brings the quality of Italian milk directly to your table.
Semi-mature pecorino cheese.
Maturation - 120 days
Wheel - 2.5 kg
A cheese with great character that has retained its typicality for millennia, obtained from whole sheep's milk from free-range grazing farms in Sardinia, a land rich in large, green spaces.
Ingredients - Sheep's milk, salt, calf rennet, lactic ferments.
L’Ovile Gavoi - Sepi
L'Ovile Gavoi by Sepi Formaggi is the ultimate expression of Sardinian cheesemaking tradition, embodied in a characterful aged pecorino cheese. Made with selected whole sheep's milk from farms in the heart of Sardinia, this cheese stands out for its long maturation, which defines its aromatic profile.
The hard and grainy paste ranges in colour from white to straw yellow, revealing an intense and pleasantly spicy flavour, with a savoury character that becomes more pronounced as maturation progresses.
L'Ovile Gavoi is a versatile speciality, ideal both served in shavings as a refined table cheese and grated to enrich pasta dishes and risottos.
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.
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
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.
Stringy cheese from cow's milk processed raw. Close relative of Casizolu; made by Luigi Biddau, an old cheesemaker of Ittiri, in the north of Sardinia
Form: 3,5 kg
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Sardinian Pecorino cheese and smooth or striped crust of yellow, crude white compact pasta or with a minute look. Made by Cao Formaggi in Siamanna.
Size - 2 kg
Seasoning - at least 7 days
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Table Sardinian cheese, mixed sheep and vaccine cheese produced by the Manca brothers of Siamanna
Forms: 3.8 kg
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We have selected only the cheese of small producers of Sardinia, made in a natural way
Half-cooked goat's milk cheese
Semi-cooked 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 for sale in our e-shop of Sardinian and italian products.
Size 2 kg
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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
Pecorino cheese without lactose and without animal rennet, produced by the expert hands of Giovanni Busia, owner of Su Grabiolu Siamanna
Forms 3.6 kg
Pecorino cheese High digestibility of Sardinia has a very low content of lactose, but does not alter its flavor and very aromatic
Vegetarian cheese lactose free
Sardinian sheep cheese Gennargentu made by the artisan of Caseificio di Oliena
Size - 3 kg
We have to recall that sheep's milk is about twice as fat as the cow's milk; also the nitrogenous substances are almost double. The resulting cheese has a strong aromatic imprint in which the smell of the animal is recognized, as welll as the scents of the territory
