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.

4.0

1 ratings

Lisa Filemyr

10 months ago

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