A cheese full of personality for its wild aromas, obtained from whole sheep's milk from farms in the wild in Sardinia, a land full of wide and green spaces.
Striped rind cheese. The shape is cylindrical, flat faces, with a slightly convex rind. Striped and thin rind, straw-colored. Compact white or slightly straw yellow pulp, with whole peppercorns embedded. It has an aromatic, spicy and pleasantly hot taste.
Sheep milk, salt, lamb rennet, black peppercorns, lactic ferments.
60-150 days for large cheeses. Minimum 10 days for small cheeses.
The product maintains its optimal characteristics (chemical-physical, microbiological and organoleptic) if kept at a temperature of +4°/+8°C.
High performance multilayer high barrier shrink bag for vacuum packaging of cheeses.