Maria Luisa Cossu

It’s a classic Pecorino Sardo DOP, one of Sardinia's best-known semi-cooked table cheese, produce with full-cream pasteurized sheep's milk. This type of cheese is ripened for at least 90 days, It presents a pale-yellow firm paste, with a hard crust. The flavor is pleasent with a semi soft texture that tends to harden with maturation. The perfume and aroma is typical of the sheep’s milk which tends to be more intense with maturation. It’s normally consumed as a board cheese with fruits, Jam and honey, or to enrich the flavor of filled panini, on top of bruschette and shaved on salads.