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"cheese" 53 results have been found.
Seadas - Sardinian traditional dessert
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
Pecorino Fiore Sardo Cheese D.O.P.
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. Ingredients: Sheep's raw whole milk, salt, rennet. About gr. 400
Spreadable pecorino cheese - L'Ovile Sepi
Spreadable pecorino cheese - L'ovile Sepi gr. 570
Cheese pecorino Supramonte - Sepi
Supramonte Semi-hard cheese Pecorino is a cheese which is made from sheep milk. Seasoning: Minimum 60 days 1 cheese: about 2800 gr. 1/2 cheese: about 1500 gr.
Cheese Fiore Sardo DOP - Caseificio Pinna...
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.
Cheese pecorino Fioretto - Sepi
Cheese pecorino Fioretto - Sepi Cheese pecorino semi-seasoned produced with milk of sheep. 1 about 3 kg. 1/2 about 1.5 kg.
Sardinian Goat's cheese - Juncau Sepi
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: about Gr. 5000. 1/4 cheese: about Gr. 1000 - 1200.
Provola Lacesa - Stretched-curd cheese
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.
Goat’s milk cheese Juncau 1/8 - Sepi
Goat’s milk cheese Juncau 1/8 - Sepi Caprino is a semi-hard cheese made exclusively with goat's milk. The cheese has a white and compact texture and an intense and aromatic taste. Suggested wine: Cannonau di Sardegna. Made with selected Sardinian goat's milk. About Gr. 300.
Su Grabiolu Vegetable cheese - Pecorino di...
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.
Semi-seasoned pecorino cheese 1/4 - Gran Sepi
Gran Sepi is a sheep's milk cheese, well-seasoned. Its texture is hard and compact, with a vegetal flavour. We suggest to pair it with wine and traditional prosciutto or grated on pasta and risotti. Hard cheese, Seasoning Minimum 90 days. Ingredients: Pasteurized ewe's milk, Salt, Rennet Pach: about gr. 1500
Cuore di Monte pecorino cheese - Fattorie...
Pecorino cheese made with pasteurized sheep milk. Semi-seasoned sheep cheese. The aroma is intense and the taste is scented of characteristic herbs of the territory. Ingredients: pasteurized sheep milk, salt, rennet, selected milk enzymes. E235. E150d-E160b. Whole cheese: Abour 3.9 kg - 1/2 about 2 kg.
Provoletta Lacesa with low content of...
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. High quality, digestible cheese with low content of lactose. 600/700 gr. Ingredienti: latte, sale, caglio, fermenti lattici.
Pecorino cheese - Fiore sardo DOP Sepi
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.; 1/2: 1,8 kg ca.
Pecorino cheese Pastore di Fonni -...
Compact, semi-hard Pecorino cheese of straw yellow color and sparse eyes.Pale yellow-white paste, distinct pleasant and aromatic taste with hints of homegrown herbs.The exterior is dark brown, with classic humpbacked rind. Ingredients: Pasteurized sheep milk, salt, rennet, selected milk enzymes. 1 whole about 4000 gr
Pasteurized cow and sheep milk cheese - Podda
Pasteurized cow and sheep milk cheese from Sardinia. Made by Ferruccio Podda, cheesemaker since 1952. Ingredients: Pasteurised full fat sheep´s and cow´s milk, salt, rennet, natural milk enzymes. About 500 gr.; A whole cheese about Kg 3,5
Cuore di Orgosolo pecorino cheese 1/8 -...
Pecorino cheese made with pasteurized sheep milk. Semi-seasoned sheep cheese. The aroma is intense and the taste is scented of characteristic herbs of the territory. Ingredients: pasteurized sheep milk, salt, rennet, selected milk enzymes. E203, E235. E150d, E160b About 500 gr.
Piquant cheese cream - Sepi
Cheese cream is a dairy product that results from the combination of ricotta and cheeses of different levels of maturation. Spicy cheese cream has a natural spicy taste thanks to the use of matured cheeses. This product is perfect as a dressing for pasta or risotto and for appetizers and snacks. Gr. 200
Cheese cream - Sepi
Piquant cream cheese obtained from the fusion of cheese and ricotta produced by Sepi that selects this delicious cream. Gr. 200Ingredienti: Formaggio pecorino (latte ovino, sale, caglio), Formaggio (latte, sale, caglio), Formaggio caprino (latte caprino, sale, caglio, ricotta (siero di latte), acqua, sali di fusione: E339, E452. Allergeni: contiene Latte
Merca - Sardinian typical cheese
A sheep’s milk cheese made in various parts of the island, where it goes under various names . The fresh cheese is in the form of small white cubes. The cheese is soft, and compact, with a pleasantly sharp lactic odour. The ripen variety, often used in preparing soup, is denser, with a saltier, sharper flavour. About 450 gr.
Ovinforth pecorino vained cheese - Casa...
Ovinforth pecorino vained cheese - Casa Fadda Ingredienti: Latte sardo, fermentici lattici, caglio, penicillium francesi, sale 2 kg circa
Pasteurized cow and sheep milk cheese - Podda
Pasteurized cow and sheep milk cheese from Sardinia. Made by Ferruccio Podda, cheesemaker since 1952. Ingredients: Pasteurised full fat sheep´s and cow´s milk, salt, rennet, natural milk enzymes. About 500 gr. A whole cheese about Kg 3.5; 500 g.
Sheep cheese pecorino - Pastore Sardo CAO
Formaggio pecorino Pastore Sardo - Cao Formaggio sardo da tavola a pasta molle ottenuto da latte selezionato, dal gusto dolce e delicato con aroma intenso e caratteristico. Prodotto di pregio della CAO Formaggi. CONFEZIONAMENTO SOTTOVUOTO 1/2 forma: 2 kg circa forma intera: 4.4 kg circa
Fiore Sardo dop pecorino cheese - Monte...
Fiore Sardo dop cheese - Monte Nieddu 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 3,5 kg