Pantaleo hails from the island of Sardinia off the western coast of Italy. The warm, sunny island is the second largest in the Mediterranean, and is well known for its unique food culture—including its cheeses. Although sheep, and pecorino cheeses, rule in the hills of Sardinia, where shepherds still move with their flocks, Pantaleo is made from goat’s milk. The recipe is similar to the one used for Fiore Sardo, a traditional sheep's milk cheese from the island. Aged from three to six months, this wheel has a thin pale yellow rind and a paste that is ivory in color with a smooth and firm to dry texture.

4.7

3 ratings

Lisa Filemyr

6 months ago

Sharp and crisp. Lots of acidity

Jenny_Baldwin

10 months ago

My favorite again & again.

EeDeeAzabal

a year ago

Nutty, brittle, very snackable.

Get the App. It's Free

Start discovering new cheese and sharing your
reviews with people from all around the world.

Download on the App StoreGet it on Google Play