SEMI-MATURED CHEESE OF SHEEP AND GOAT

Semi-cooked cheese whose characteristics are the same as casu sardu,
from which it differs exclusively for the degree of seasoning. Excellent on the table, it is a nutritious and tasty second course.

Production area: Sardinia
Ingredients: sheep and goat’s milk, rennet, salt and enzymes.
Salting: in brine.
Shape: cylindrical, smooth.
External aspect: dark brown or intense yellow rind, smooth.
Type of texture: pale white/yellow, compact.
Taste: decise, slightly aromatic.