Dolcesimius, Sardinian sheep's cheese, is a table product, sweet with an aromatic taste, ideal to flavour the most different dishes, excellent also when cooked alone. The paste is white, compact or with sparse eyes, tender and elastic. The exterior appearance is smooth in a straw-coloured crust. The ideal maturation period is between 20 and 40 days.
This “semicotto” cheese from Sardinia, can be enjoyed as an appetiser or as seasoning. It is made from full cream ewe’s milk and from kid goad rennet. The cheese itself is compact, white when fresh and as it matures it gradually changes colour to become light yellow.
When fresh it is soft and has a pleasant aroma. While in its mature state it has a delicious strong taste. It is basket shaped and its rind is brown in colour.
It's a matured sheep's cheese for table or grater. The paste is hard, sometimes with some graininess and pleasantly spicy in the more mature forms, with a straw colour. The product is smooth in a brown rind. In its younger wheels, this semi-cooked sheep's cheese is made exclusively from whole sheep's milk from the production area.
The paste is white, compact or with sparse, tiny holes; it is tender and elastic with an aromatic flavour in young cheeses.