Pecorino cheese cream flavored with Barley beer, produced by Mac Formaggi in Macomer Jar: 200 gr The cheese cream Mac Formaggi is an unique innovation of its kind, the molten cheese meets the taste of Barley beer Sale of Sardinian traditional 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 Discover online the ancient agricultural and pastoral tradition of Sardinia - the best typical Sardinian courses directly on your home - just a click away Try the best Sardinian cheese

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

Sardinian Blue Cheese of sheep's milk The Ovinforth is 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 1.75 kg

Uncooked and half aged goat cheese made by the wise shepherd of Sadali, in Ogliastra Size: 3 kg If you wanted to go seek the best goat cheese of Sardinia, then you should definitely turn to the Ogliastra shepherds, an harsh land, forested and mountainous, suitable grazing the Sardinian goats

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.

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.

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

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.

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.

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.

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

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

Fresh Goat Cheese – Sepi Fresco Capra by Sepi Formaggi embodies the essence of light Sardinian cheesemaking, a cheese with a very short maturation period (minimum 15 days), made exclusively from pasteurised goat’s milk sourced from the island’s pastures. It features a soft, very white paste, with an elastic texture and a thin rind. Its flavour is notably sweet and delicate, with subtle milky and floral notes and a pleasant slightly tangy note typical of goat cheese. Ideal for those seeking a refined and non-intrusive flavour, Fresco Capra is extremely versatile in the kitchen: excellent enjoyed on its own, accompanied by fruit preserves, or used as a creamy ingredient in savoury preparations. A Sardinian product that combines tradition with the desire for freshness.

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 Quick and safe shipping - buy Sardinian food - the best quality online

Semi-Aged Goat Cheese – Sepi The Sepi Semi-Aged Goat Cheese is a Sardinian table cheese with a bold character, made exclusively from pasteurised goat's milk. Its minimum ageing period of 60 days develops an intense and aromatic flavour, with the characteristic goaty note typical of goat cheese becoming progressively more pronounced, leading to a pleasantly spicy finish. The paste is straw yellow, compact, with a texture that evolves from grainy to crumbly. Perfect for those seeking a strong flavour, it pairs beautifully with robust red wines such as Cannonau and with sweet-and-sour preserves. An outstanding example of Sardinian cheesemaking tradition, bringing the intensity of the island's pastures to the table. The rind is not edible.