Brundu

Semi-cooked cheese whose characteristics are equal to Casu sardu, from which it differs only by the degree of seasoning.

Great at the table is a nutritious and tasty second course

INGREDIENTS: sheep milk, goat milk, rennet, salt
WEIGHT: 2.6 – 3.0 kg.
SHAPE: bowed
RIND: plastic surface, dark caramel color
TEXTURE: white, uniform, slightly pasty, pleasant aroma and aromatic flavor
SEASONING: 45 – 60 days
STAGIONATURA: 45-60 gg.

Crema del pastore

Soft cheese made from sheep’s milk, excellent as an ingredient in pasta dishes and in quick snacks

INGREDIENTS: sheep milk, rennet, salt, lactic acid
WEIGHT: 2.0 kg. – 700 gr. (small wheel)
SHAPE: cylindrical
RIND: striped, thin, straw-yellow color
TEXTURE: light straw color, soft, homogeneous, sweet and delicate flavor
SEASONING: 20 – 30 days

Desiderio

Soft cheese made from sheep’s milk, excellent as an ingredient in pasta dishes and in quick snacks

INGREDIENTS: sheep milk, rennet, salt, lactic acid
WEIGHT: 2.0 kg. – 700 gr. (small wheel)
SHAPE: cylindrical
RIND: smooth, thin, straw-yellow color
TEXTURE: light straw color, soft, homogeneous, sweet and delicate flavor
SEASONING: 20 – 30 days

Peperoncino

Soft cheese produced with sheep’s milk, enriched by the addition of chili flakes which give the product a pleasantly piquant taste.

INGREDIENTS: sheep milk, rennet, salt, natural enzymes, chili WEIGHT: 2.0 kg.
APPEARANCE: cylindrical
RIND: striped, burnished yellow color
TEXTURE: characterized by the presence of chili peppers, pasty and spicy flavor
SEASONING: 20 – 30 days

Sardo Fresco

Soft cheese made from sheep’s milk, characterized by its freshness and for this reason, an excellent guide of vegetables and pasta dishes.

Due to its special processing, Sardo fresco keeps intact the nutritional values of aromatic fresh milk, just milked.

INGREDIENTS: sheep milk, rennet, salt, lactic acid
WEIGHT: 3.5 kg.
APPEARANCE: cylindrical
TEXTURE: white, tender, flavor and aroma that recall the taste and fragrance of fresh milk
SEASONING: 2 – 3 days