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
Dimensions
l 15-18 cm, h. 6-10
Producers
farmers form Nuoro area (Sardinia)
Codice forma
n.d.
Codice tagliato
n.d.

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