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.


7 ratings


a month ago


8 months ago


8 months ago

Harder cheese with lots of flavor, a little funk, and little in saltier side.

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