MATURED CHEESE OF SHEEP AND GOAT

Semi-cooked cheese, classic of the Sardinian pastoral tradition. It has a remarkable content of soluble proteins and essential amino acids, of calcium and phosphorus useful for the nutrition of children, to promote ossification processes and fight osteoporosis.

Production area: Sardinia
Ingredients: sheep and goat’s milk, rennet, salt and enzymes.
Salting: in brine.
Maturing: over 90 days.
Shape: cylindrical, smooth.
Weight: 2,4/3,0 Kg.
External aspect: dark brown or intense yellow rind, smooth.
Type of texture: pale white-yellow, compact.
Taste: delicated, spicy with advancing maturing.