MATURED CHEESE OF SHEEP AND GOAT

Semi-cooked cheese whose characteristic shape is due to the use of rush
molds made by hand according to ancient Sardinian traditions.
The balanced relationship of the components useful for human nutrition
make this cheese a product indicated for an healthy diet.

Production area: Sardegna.
Ingredients: sheep and goat’s milk, rennet, salt and enzymes.
Salting: in brine
Maturing: over 90 days.
Shape: cylindrical, striped, canistered in junco baskets.
External aspect: pale yellow or dark brown rind, striped.
Type of texture: pale white-yellow, compact, with little holes.
Taste: pleasant, slightly spicy.