Italiano
Istagionadu
Hard cooked table cheese, made with whole sheep’s milk. Smooth and deep yellow rind. Compact, flaky, pale strawyellow paste. Tendency to a spicy flavor with aromatic long finish. The right aging is reached in 150 days.
Hard cooked table cheese, made with whole sheep’s milk. Smooth and deep yellow rind. Compact, flaky, pale strawyellow paste. Tendency to a spicy flavor with aromatic long finish. The right aging is reached in 150 days.
Hard cooked cheese made from whole sheep’s milk. Ribbed rind from brownish yellow to brown. White paste, becoming strawyellow when ripened. Good savory taste with tendency to a spicy flavor with aromatic long finish. It is ready for consumption after 60 days of ripening. Available in the shape of about 5 kgs.
Table semihard cheese, used for grating, made with whole sheep’s milk. Smooth rind, pale strawyellow colored that becomes deeper whene ripened, with occasional small holes. Fullflavored and firm, deeper when ripened. It is ready for consumption starting at 90 days of aging all the way through 12 months. Available in shapes of about 2,7 or 3,7 Kgs.
Table hard cheese, made with whole sheep’s milk. Smooth rind, pale strawyellow colored that becomes deeper with aging. White paste, tender and compact with occasional holes. Pleasantly spicy flavor with aromatic long finish. It can be eaten after 90120 days of ageing. Available in shapes of about 2,7 or 3,7 Kgs.
