The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age. Production takes place entirely on the island and includes raw sheep milk processing. DOP quality is guaranteed by the Consortium of Protection through the presence of the bubble on the form. Each bubble is unique and contains a progressive number with which it can be traced back to the manufacturer and the date of production. The minimum seasoning is about 3 months, which gives the cheese a hard paste and a decided and spicy aroma. It is recommended to taste it at the end of the meal, accompanied by sweet flavors such as cachi, white grapes and fig jam. Recommended wine: Cannonau di Sardegna.
Ingredients
Raw whole ovine milk
Rooms
Caglio in lamb paste
Specific References
No customer reviews for the moment.
The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
It shows an intense straw-coloured crust with a canned surface.
A cheese that was previously prepared exclusively in the winter months and that binds to the traditions of the peasant winery is the one to the chilli that was prepared with sweet peppers.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.