A wonderful pasteurized cow and sheeps milk cheese from Ferrucio Podda on the glorious island of Sardinia. Distinguished by its golden, grooved rind, it makes an elegant yet rustic table cheese for grating or antipasti. Aged for almost one year, this cheese has a sweet, nutty flavor, with hints of brine and lanolin. A crumbly and crunchy texture with a lingering, tangy finish make this an interesting alternative to the famous Italian table cheeses you already love. Bold fruit flavors of a Cabernet Sauvignon stand up to the salty, sheepy cheese, or you can crumble into a lentil soup or over roasted winter vegetables. It brings a welcome warmth.

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