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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
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.
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 1.9 kg. Whole cheese about 3.8 kg.
Sardinian cheese Principe di Barbagia - Fattorie del Gennargentu Semi-matured sheep and goat Sardinian cheese About 1.9 kg.
Cheese pecorino semi-seasoned produced with milk of sheep. About 4.5 kg.
Formaggio pecorino Pastore Sardo - Cao Sheep's cheese Pastore Sardo. Seasoning at least 30 days. About 500 gr.
