Cheeses
We contact the best cheese producers in Sardinia, people with a past of traditions and passion for flavors, people who turn their love for their homeland into unique products with unmistakable flavor and aroma.
Subcategories
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![Semi-aged Pecorino Sardo 6...]()
Semi-aged Pecorino Sardo 6...
Semi-aged Pecorino Sardo 6 months
100% organic cheese of own production without preservatives.
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![Caciorone table cheese]()
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Caciorone table cheese
CACIORONE delicate table cheese with a soft texture,
raw, produced with whole sheep's milk, coagulated with calf rennet.
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![Granglona table cheese]()
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Granglona table cheese
GRANGLONA is a table cheese produced with sheep milk, coagulated with calf rennet
g 500
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![Mount Alma]()
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Mount Alma
MONTE ALMA is a semi-cooked cheese, produced with whole ewe's milk coagulated with liquid calf rennet.
price kg.1.3 approx.
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![Seasoned Pecorino cheese La...]()
Seasoned Pecorino cheese La...
Classic seasoned Pecorino cheese, with a minimum maturation of 7 months, it ranks among the best Italian brands in the segment. Compact paste, strong but balanced taste
It can be grated
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![Sardinian Peretta of Padru]()
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Sardinian Peretta of Padru
Cow's milk cheese, produced with a double process that gives the paste a soft and compact structure. This particular pear-shaped product, also known as Sardinian provola, is a sweet cheese with a delicate flavor.
weight g.700 gr. about
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![Sardinian goat cheese]()
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Sardinian goat cheese
One of the most particular specialties of the Sardinian gastronomic panorama is certainly the goat cheese, produced with genuine milk milked from the autochthonous race of Sardinian goats.
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![Panedda of padru]()
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![Juncu Mannu with sheep and...]()
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Juncu Mannu with sheep and...
A semi-cooked cheese whose characteristic shape is due to the use of rush molds made by hand according to ancient Sardinian traditions.
The balanced ratio of components useful for human nutrition make this cheese a product indicated for dietal and therapeutic benefits.
Production area: Sardinia.
Ingredients: Sheep's milk, goat's milk, rennet, salt, natural milk enzymes.
Salting: In brine.
Maturing: over 90 days.
Weight: 13/14 kg. Whole form price.
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![Aged sheep and goat juncu]()
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Aged sheep and goat juncu
Semi-cooked cheese whose characteristic shape is due to the use of hand-made rush molds according to ancient Sardinian traditions. The balanced ratio of components useful for human nutrition make this cheese a product indicated under the dietary-therapeutic aspect.
Production area: Sardinia.
