CENTRAL SARDINIA, PASTEURISED, TRADITIONAL RENNET

A clean and well-balanced Pecorino from the heart of Sardinia. During maturation the cheese is rubbed in brine and then oiled, giving the rind a rich amber hue. The sheep graze on open hillside pastures with fresh foraged feed only, making each wheel different than the next, and seasonality at the forefront. The three-month-aged versions are sweetly earthy and nutty, not quite as sharp as other traditional Sardinian pecorinos, perfect as part of a cheese board partnered with fruity, dry red wines.