Hard cooked cheese from partially skimmed sheep's milk obtained from flocks raised on the green hills of the Anglona area in Sardinia. It's similar to cow's milk cheese such as Parmigiano Reggiano.
It reaches the optimum characteristics for consumption as a table cheese after maturing for 18 months. As it matures, it becomes more flavoursome and compact, and can be used either as a delicious table cheese or as an excellent grating cheese. Smooth rind, golden yellow in the young cheese, brown in the mature cheese. Inside, the cheese is white-straw yellow in colour , with a few small eyes. Texture is elastic when the cheese is young, firmer and slightly grainy in the mature cheese. When young, the cheese has a mild taste, with a nutty aroma, delicately tangy, soluble and with an overall harmonious effect. The mature cheese has more pronounced flavours and more intense and lingering aromas.
Diameter 33-34 cm. Height 17-18 cm. Weight 16-18 kg.
Ingredients: Sheep milk, rennet and salt Weight: 16–20 kg Rennet: calf