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 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.
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.
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. Whole cheese: Abour 3.9 kg .
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. about 500 gr. 1/2 wole about 2000 gr 1 whole about 4000 gr