Pecorino stagionato di montagna

An interesting new cheese from Sardinia is the Pecorino di Montagna, made from milk produced from selected Sardinian sheep.

Processed with raw milk and raw pasta in the Campeda plateau (central Sardinia) by a small artisan dairy that has about 200 hectares of wild pasture available.

An innovative  cheese in the sign of the Sardinian mountain tradition.

Organoleptic characteristics

Aspect and texture
Light brown rind, striped. cylindrical shape. Compact paste, without holes.
Taste
Sweet and savory with aromas of native wild herbs, such as clover.
Serving suggestions
Red wines full-bodied and rich in fragrances, such as young Cannonau, Carignano or Bovale Sardo. Grape mustard and honey.

Technical characteristics

Milk
sheep, whole, raw
Production method
artisanal
Paste
raw paste, unpressed
Salting
Dry
Ripening
120 days minimum
Production period
seasonal depending on sheep milk's availability
Fats
50% MGSS
Weight
about 4 kg
Dimensions
diameter cm 18, height cm 12
Producers
Farmers from the Campeda area (North-West Sardinia)
Codice forma
7900100

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