Pecorino sardo cheese

Production area: Buddusò, Thiesi, Villanova Monteleone, Nule, Santu Lussurgiu (Sardinia).
pecorino sardo cheese


It is prepared only with sheep’s milk. It can be eaten after 3 months of maturation. After five months is can be used for “grating. ”

The forms are of about 18 kg of nearly equal height and diameter.

What you have in your mind?

This site uses Akismet to reduce spam. Learn how your comment data is processed.