Pasteurized Sheep Milk, Sardinia, Italy
This is old-world cheesemaking at its most fundamental. Flavorful milk from the hearty sheep of Sardinia is set in a beautiful basket weave mold and aged for at least six months. The nutty and grassy flavors present are punctuated by a pleasant sharpness and just the right amount of salt. This is a versatile cheese that works equally well as a table cheese and in cooking.