Tharros Pecorino Sepi is a fresh, basket-moulded cheese, an expression of the finest Sardinian cheesemaking tradition. Produced exclusively from pasteurised whole Sardinian sheep's milk, it is distinguished by its soft, compact paste and colour ranging from white to straw yellow.
Its minimum maturation period of just 15 days gives it a distinctly sweet and delicate flavour, with a pleasant, slightly tangy note and delicate milky and floral aromas.
Ideal enjoyed on its own, accompanied by pane carasau, fresh salads or dried fruit, it offers an authentic and refined taste of Sardinia. The rind is treated and not edible.
Tharros Pecorino, one of the specialities produced by Sepi in the heart of Sardinia, represents the essence of fresh table cheese according to the island's ancient cheesemaking tradition. Its story begins in the lush Sardinian pastures, where sheep are raised using methods that respect their welfare and the integrity of the land. It is from this unspoilt environment that the high-quality pasteurised whole sheep's milk is sourced. Together with salt and rennet, it is the only ingredient used to make Tharros. For two generations, Sepi has been committed to combining tradition and the expertise of master cheesemakers with modern hygiene and food-safety standards and strict control throughout the production chain.
The production of Tharros follows a meticulous process, beginning with the coagulation of the milk in the vat and continuing through the formation of the curd. The curd is cut into granules and then transferred into special basket moulds, which give the cheese its characteristic truncated cylindrical shape and its traditional basket-moulded appearance. The cheese is then held for a variable period in a warm room, a crucial step for achieving the desired soft and compact texture. It is subsequently salted, an essential process for preservation and flavour development before the short maturation period. Tharros Pecorino is deliberately matured for a short time, with a minimum period of just 15 days in rooms with controlled humidity and temperature. This choice is fundamental for preserving the product's freshness and enhancing its most delicate organoleptic qualities.
The result of this careful process is a cheese with a soft and compact paste, ranging in colour from bright white to light straw yellow. Its aroma and flavour are dominated by milky and floral notes reminiscent of the Sardinian pastures. The flavour is the true strength of this Pecorino: distinctly sweet and delicate, with a pleasantly slightly tangy finish that makes it exceptionally balanced and never cloying. Its softness clearly distinguishes it from other long-matured Sardinian Pecorino cheeses.
The whole Tharros wheel has medium dimensions, with a diameter of approximately 18 cm, a height of 6–8 cm and a weight of around 1.7–2 kg, making it practical for portioning. It is important to note that the rind of this cheese, characteristically yellowish in colour, is surface-treated with preservatives (E202, E235) and sometimes colouring agents (E150d) to ensure optimum protection and preservation. For this reason, the rind is not edible and must be removed before consuming the inner part. This treatment helps guarantee the safety and integrity of the finished product during distribution and storage.
Tharros Pecorino is an extremely versatile cheese in the kitchen. It is an excellent table cheese, ideal enjoyed on its own, perhaps accompanied by the crisp texture of traditional Sardinian pane carasau, or paired with dried fruit. Its soft paste also makes it perfect for adding a touch of sweetness and freshness to summer salads or for melting into soups and broths. For wine pairings, its light and fresh aromatic profile pairs perfectly with the minerality and savoury character of a Vermentino di Sardegna D.O.C., a Sardinian white wine that enhances its floral nuances. Tharros is available in various vacuum-packed formats, from the whole wheel to smaller cuts, meeting a wide range of consumer needs.
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 goat's cheese of 3/10 months of aging, produced with whole goat's milk, thermized to semi-raw dough, curdled with veal rennet.
Size: 2.7 kg
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Mixed soft chees.
The caciotta of Casafadda is a particular example of fresh cheese, ideal served grilled or to prepare vegetable pies.
For sale on our e-commerce of Sardinian products, where you can find the best of Sardinian tradition, as the bottarga of Cabras, the best carasau bread or some sweets as seadas.
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Shape: 1.5 kg
Seasoned raw milk Pecorino cheese made in Sardinia, of 7/15 months of maturation, produced with whole milk worked at a breast temperature, curdled with veal rennet.
Size: 2.4 kg
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Cow's milk cheese produced in autumn - sardinian cheese made by the shepherd Luigi Biddau, from Ittiri, in the north part of Sardinia
Form: 4,5 kg
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Combines the best Cannonau, Mandrolisai and Carignano with our Fiore Sardo and Pecorino cheese
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
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
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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 2.5 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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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 - Sepi
Immerse yourself in the deep and authentic taste of L’Ovile, the excellence of aged pecorino cheeses by Sepi Formaggi.
This Sardinian product is made from carefully selected whole sheep’s milk sourced from farms in the heart of Sardinia, particularly the Campidano di Oristano area.
The production process, which combines traditional methods with modern quality and hygiene controls, is carefully overseen by the company’s master cheesemakers.
What sets L’Ovile apart is its extended maturation, which gives it an intense and aromatic flavour profile, with a pleasant slightly spicy note that becomes more pronounced over time. The paste is hard and compact, light yellow in colour, with a granular texture that is pleasant on the palate.
It is the ideal table cheese for enhancing a prestigious cheese board, where it pairs beautifully with jams and cured meats, or for adding depth to your first courses as an excellent grating cheese.
Its rich and persistent flavour makes it the perfect partner for a Cannonau di Sardegna, a pairing that celebrates the strength and tradition of the island.
L’Ovile is a taste experience that pays tribute to pastoral culture and the certified quality of a great pecorino cheese.
Sardinian pecorino cheese, partially cooked product from the dairy of Dolianova, Argiolas Formaggi
Easily matched to a Vermentino di Sardegna Doc
For sale on our site of Sardinian cheese.
Sardinian pecorino cheese, with semiaged and semicotto. Made by Cao Formaggi in Siamanna.
Size - 3.5 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
Semicooked Sardinian Pecorino cheese with a strong flavor, has the smooth outer appearance, the white paste with small holes and a maturing not less than 90 days.
Size: 4 kg
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Sheep's milk cheese, raw milk.
Available in quarters of about 3,9 kg.
The famous Sardinian cheese Grananglona is the first experiment of Sardinian cheese made from sheep's milk with maturing tecniques of Grana Padano
Online sales of Sardinian typical products
Try Grananglona with a chalice of Cannonau di Sardegna of Lilliu
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.
Mature Sardinian Pecorino cheese of Siamanna, produced by the skilled hands of Giovanni Busia.
Size - 4 kg
The milk of sheep herds that graze in Siamanna, is a valuable milk, full of deep flavors, resulting from an important floral diversity.
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Tharros - Sepi
Tharros Pecorino Sepi is a fresh, basket-moulded cheese, an expression of the finest Sardinian cheesemaking tradition. Produced exclusively from pasteurised whole Sardinian sheep's milk, it is distinguished by its soft, compact paste and colour ranging from white to straw yellow.
Its minimum maturation period of just 15 days gives it a distinctly sweet and delicate flavour, with a pleasant, slightly tangy note and delicate milky and floral aromas.
Ideal enjoyed on its own, accompanied by pane carasau, fresh salads or dried fruit, it offers an authentic and refined taste of Sardinia. The rind is treated and not edible.
