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  • Campidano sheep cheese

Campidano sheep cheese

Product

Campidano is in the area near Cagliari. It is made with sheep and does not require a lengthy ripening period.

Organoleptic characteristics
Aspect and texture: semi-hard, yellow paste with some holes
Taste: intense with traces of sheep
Serving suggestions: Fruity white wines. Marrow and ginger preserve. Fresh fruit. ‘Carasau’ Sardinian bread
Technical characteristics
Milk: full fat, raw, sheep milk
Production method: artisan
Paste: pressed
Salting: dry
Ripening: at least 20 days
Production period: February to July
Fats: 40% F-Dm
Weight: 0.3-0.4 kg
Size: 8-10 cm diameter, h. 4-5 cm
Producers: Sardinian dairies