Sardinian traditional dessert. Known in Sardinian dialect as seadas (or, depending on which part of the island you may be, sebadas or sevadas), the main ingredients that set this pastry apart are undoubtedly the local Pecorino cheese, the local honey, and the delicate balance between the two. 3 seadas gr. 250
Fiore Sardo Cheese D.O.P. Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on Sardinia. The cheese which is said to have originated during Bronze Age was awarded DOP status in 1996. About gr. 500
Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on Sardinia. The cheese which is said to have originated during Bronze Age was awarded DOP status in 1996. 3,5 kg ca.
Caprino is a Sepi cheese made from whole or skim goat's milk. Its paste is white or straw yellow coloured and compact with sparse partridge-eje holes, with a taste is strong and aromatic. 1 cheese: Gr. 4500 - 4800. 1/4 cheese: Gr. 1000 - 1200.
Delicious stretched-curd cheese from the best dairy tradition of Bortigali. Made by whole cow's milk from a free grazing area in the Marghine region, rich in characteristic Sardinian fodder pastures. 600/700 gr. Ingredienti: latte, sale, caglio, fermenti lattici.
High quality, digestible cheese with low content of lactose (less than 0,01 gr. per 100 gr. of cheese). This cheese is made with vegetable rennet, while the majority of cheese is made with animal rennet. So it is acceptable for eating by Muslims and ideal for vegetarians and lactose intolerantes. 500 gr. pack size; whole form about 3.2 kg.