Formaggio di pecora di Bitti
An extraordinary artisanal sheep’s milk cheese. It is specifically made in Sardinia, a region with a strong pastoral vocation. The tradition of great Sardinian sheep’s milk cheeses is renewed in this organically farmed product.
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Characteristics
Region
Milk Origin
Appearance
Semi-hard or hard straw-yellow paste with slight holes
Taste
Intense, with animal notes, slightly spicy
Pairings
Full-bodied, aged red wines. Fresh broad beans and peas. Oranges and figs. Quince mustard. Carasau bread.
Technical specifications
| Milk Types | Sheep |
|---|---|
| Milk | raw sheep's milk |
| Processing | artisanal |
| Cheese paste | pressed |
| Salting | brine |
| Seasoning | minimum 30 days |
| Production | all year round |
| Fat | 35-40% Mgss |
| Dimensions | diametro 15-18 cm, h. 6-10 |
| Producers | cheesemakers from the province of Nuoro |
| Whole Cheese Code | 2400110 |
| Cutted Cheese Code | 2400111 |
