Certified organic pecorino cheese, well seasoned. Available in portion of 3 kg Excellent seasoned pecorino cheese produced from Gianluca Floris in his dairy in Siliqua countryside amidst immense thistle Wild crops - excellent nutrient for sheeps

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

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

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 Try the best Sardinian cheese

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.

Big Sardinian pecorino cheese made in Saimanna by the best artisans of Cao Formaggi Size - 1.75 kg Seasoning - 3 months Sardinian pecorino cheese, table cheese, characteristic mule back bark, straight bite, compact white pasta, sometimes grainy with seasoning.

Sardinian pecorino cheese, canestrato, made in Saimanna by the best artisans of Cao Formaggi Size - 3 kg Seasoning - 3 months at least Pecorino cheese and grated cheese with crushed yellow ocher browned canned, half-occipate paste slightly white or slightly strawberry paste with the process of ripening.

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.

Raw milk Pecorino cheese made in Sardinia, of 2/7 months of maturation, produced with whole milk worked at a breast temperature, curdled with veal rennet. Size: 2.4 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

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.

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.

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.

Cheese from raw sheep milk without animal rennet produced by the wise shepherd of Fonni Giovanni Busia, Su Grabiolu of Siamanna Available in form of 3.6 kg Vegetale di Sardegna (Vegetarian cheese) 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

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.

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.

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