Campidano is in the area near Cagliari. This cheese is a rare encounter of the milk of the two most typical milk-bearing animals in central-southern Italy. It is made with sheep and goat’s milk blended in equal parts and does not require a lengthy ripening period.
|Aspect and texture:||semi-hard, yellow paste with some holes|
|Taste:||intense with traces of goat and sheep|
|Serving suggestions:||Fruity white wines. Marrow and ginger preserve. Fresh fruit. ‘Carasau’ Sardinian bread|
|Milk:||full fat, raw, sheep and goat’s milk|
|Ripening:||at least 20 days|
|Production period:||February to July|
|Size:||8-10 cm diameter, h. 4-5 cm|