Goat, sheep and cow cheeses. Sweet, spicy, matured and fresh. Soft textured, hard textured, to be eaten in purity or to enrich first and second courses. From natural meadows, bred in the wild. The animals are free to roam around, fed with the native wild herbs, for a product which is the emblem of the gastronomic tradition of Sardinia.
Fresh caprine cheese, goat Casagedu, fresh precorino cheese, goat ricotta cheese, mixed pecorino cheese, Fiore Sardo of Gavoi strictly made with Sardinian sheep’s milk, semi-matured pecorino cheese, provola cheese, provolette cheese, salted ricotta cheese. A millennial tradition mad of ancient acts passed on from generation to generation.
Sardinia is the land of pastoralism since ancient times, when the Nuragics were not only warriors but also farmers and producers of cheese, a rooted tradition for cheeses famous all over the world.
