Fresa del Montiferru

Sardinian cheese made from raw cow's milk of extraordinary qualities, it is used in particular on the island of the 4 Mori to cook an excellent variant of "raclette".

It is produced in two versions: the summer version, also known as cooked cheese, based on cow's milk or pecorino, with a compact whitish paste, with a slightly salty taste; the autumn version called "Fresa de atunza", the most appreciated.


					

Organoleptic characteristics

Aspect and texture
Soft dough, irregular square shape
Taste
creamy and delicate
Serving suggestions
White or red wines, light beers. Red tomato jam, spicy green tomato jam. Bread "ciabatta"

Technical characteristics

Milk
cow's raw milk
Production method
artisanal
Paste
soft
Salting
dry
Ripening
30 days minimum, up to 12 months
Production period
all over the year
Fats
47% Mgss
Weight
about 2 Kg's
Dimensions
h 3 cm, diameter 18-20 cm
Producers
Farmers from Montiferru (Sardinia)
Codice forma
1113344
Codice tagliato
n.d.

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