Made by: Central Formaggi
Milk Treatment: Pasteurised
Coagulant: Animal Rennet
Sardinia is famous for its flocks of raggedy sheep and it’s no surprise that its most famous cheese is made of ewe’s milk.
Characteristics: pale, hard, smooth paste; sweet, nutty, herbaceous flavour.
Best with: a very good – and far less salty - substitute for parmesan.