Formaggio di pecora di Bitti gigante

Large version of the extraordinary Sardinian sheep's milk cheese made by hand.

Produced from organic farming, obtained from the milk of healthy and free animals.

Organoleptic characteristics

Aspect and texture
Convex shape, cylindrical with flat faces and convex heel.
Taste
intense, with animal notes, slightly spicy
Serving suggestions
Full-bodied and aged red wines. Fresh beans and peas. Oranges and figs. Quince Mostarda. "Carasau bread"

Technical characteristics

Milk
raw sheep 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
12,5 Kg. - 14,5 Kg.
Dimensions
diamter cm 24-25 - height cm 14-15
Producers
farmers from Nuoro area (Sardinia)
Codice forma
2400110
Codice tagliato
2400111

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