Bonassai di Onifai

The cheese is typically used to be cooked in the pan or on the grill, even grated for culinary uses in recipes, and often even on pizza and focaccia.

Organoleptic characteristics

Aspect and texture
white tending to straw yellow, compact with sparse holes, tender and supple
Taste
sweet, slight persistence
Serving suggestions
Vermentino di Gallura superiore, pane guttiau

Technical characteristics

Milk
sheep's milk
Production method
in a little dairies
Paste
soft and elastic with small holes
Salting
in brine
Ripening
minimun 7 days
Production period
seasonal (from december to august)
Fats
26,8% Mgss
Weight
2,5 - 2,8 kg
Dimensions
square, L. 20 cm, h. 9-12 cm
Producers
farmer of Sardegna area
Codice forma
7900115
Codice tagliato
n.d.

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