A unique and inimitable cheese, belonging to the most ancient artisan traditions, produced with a mixture of sheep milk and goat milk, coming from farms in the wild in Sardinia, a land rich in wide and green spaces.
Semi-cooked mixed cheese, obtained by mixing goat's milk (minimum 5%) and sheep's milk. Cylindrical shape, flat faces and straight sides. The rind is striped, yellow-brown in colour. White pulp tending towards straw yellow, compact, with sparse holes, consistent. A cheese with an aromatic, pleasantly spicy flavour. This mixed cheese with a unique taste and unmistakable aroma is born from the right mix of sheep milk and goat milk.
Sheep milk, goat milk, salt, calf rennet, lactic ferments.
Minimum 60 days.
The product maintains its optimal characteristics (chemical-physical, microbiological and organoleptic) if kept at a temperature of +4°/+8°C.
- 24 months whole
- 6 months portioned
High performance multilayer high barrier shrink bag for vacuum packaging of cheeses.