This pasteurized sheep’s milk cheese from Sardegna has a gorgeous pronounced basket rind. Aged a minimum of 6 months, it is rich, buttery, and sharp without being too salty. A note of earthiness comes through in the long finish. It is a fantastic grating cheese and can be used as a substitute for Pecorino Romano.


5 ratings


a year ago

Sheep’s milk cheese, subtle creamy complexity. The nature, mellow sheep’s milk cousin of pecorino Romano


a year ago


a year ago

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