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  • Formaggio di pecora di Bitti (sheep milk)

Formaggio di pecora di Bitti (sheep milk)


Extraordinary sheep milk cheese from a very artisanal production.

The tradition of Sardinian cheesemaking is renewed in this organic brand new product.

Organoleptic characteristics
Aspect and texture: yellow paste semi-hard or hard and look slightly
Taste: intense, with animal light flavour, slightly spicy
Serving suggestions: Bodied red wines and aged. Beans and peas. Oranges and figs. Quince chutney. Bread "Pane Carasau"
Technical characteristics
Milk: raw sheep's milk, rennet, salt
Production method: artisanal
Paste: pressed
Salting: in brine
Ripening: 30 days minimum
Production period: all over the year
Fats: 35-40% MGSS
Weight: 3-4 kg
Size: l 15-18 cm, h. 6-10
Producers: farmers form Nuoro area (Sardinia)