OUR PECORINO CHEESE
Our sheperds and dairy company are located in the middle of the island and proud themselves to continue producing with the ancient Sardinian tradition that makes sardinian cheese one of the best cheese in the world. Our daily farms has been a family business since the 1930s and, as of today, our products are the best seller top-quality cheese in Sardinia.
#about
QUALITY
The secret of the quality and taste of our cheeses lies precisely in the ancient knowledge that today is enhanced by new techniques and skills. Only those who passionately love their land and their art, understand the qualities of sheep and goat’s milk, milked by breeders of the area, from animals free to graze in the fields and mountains,whose diet consists mainly of aromatic and pristine herbs of the Mediterranean.
TRADITION
The rennet is the true magical ingredient of the transformation, produced directly in our factory by the master cheese makers.
The ferment gives the cheese its aroma and taste, made by the expert hands of the cheesemaker.
The process of heating the milk is done at low temperatures in order to not destroy the perfumes. This gives the cheese the aromas and the flavors that nature has provided for us with so much generosity.
The processing of the curd takes place with the help of hand-woven rush baskets which give the characteristic appearance to the cheese.
The rush is collected in the ponds of the marshlands of the province of Oristano.
#products
BENTU
Semi-cooked cheese whose characteristic shape is due to the use of rush molds made by hand according to ancient Sardinian traditions.
The balanced relationship of the components useful for human nutrition make this cheese a product indicated for an healthy diet.
Production area: Sardegna.
Ingredients: sheep and goat’s milk, rennet, salt and enzymes. Salting: in brine
Maturing: over 90 days.
Shape: cylindrical, striped, canistered in junco baskets.
External aspect: pale yellow or dark brown rind, striped.
Type of texture: pale white-yellow, compact, with little holes.
Taste: pleasant, slightly spicy.
Shelf life: 24 months.
Storage temperature: +4/+8 °C.
Weight: 5,0/5,8 Kg.
SOI
Semi-cooked cheese whose characteristics are the same as casu sardu, from which it differs exclusively for the degree of seasoning. Excellent on the table, it is a nutritious and tasty second course.
Production area: Sardinia
Ingredients: sheep and goat’s milk, rennet, salt and enzymes.
Salting: in brine.
Shape: cylindrical, smooth.
External aspect: dark brown or intense yellow rind, smooth.
Type of texture: pale white/yellow, compact.
Taste: sturdy and firm, slightly aromatic.
Storage temperature: +4/+8 °C.
Weight: 2,8 /3,0 Kg.
Maturing: over 90 days.
FIORETTO
Excellent Sardinian percorino, subtle taste but full of character. Excellent with red wine.
Production area: Sardinia
Ingredients: sheep’s milk, rennet, and salt.
Shape: cylindrical, smooth.
External aspect: dark brown or intense yellow rind, smooth.
Type of texture: paste is pale white/yellow.
Taste: Pleasant, subtle, slightly aromatic.
Storage temperature: +4/+8 °C.
Weight: 2,8 /3,0 Kg.
Maturing: over 60 days minimum.
CONTACT
Please contact for orders or questions at info@autenticasardegna.com