Cheese of Sardinia

The oldest pecorino cheese in Sardinia, dating back to the Bronze Age. The production takes place entirely on the island and involves the processing of raw sheep's milk. The DOP quality is guaranteed by the Consortium of Tutelage through the presence of the stamp on the cheese. Each stamp is unique and bears a progressive number with which you can trace the producer and the date of production. The minimum maturation period is about 3 months, which gives the cheese a hard paste and a strong and spicy aroma. It is recommended to taste it at the end of the meal, accompanied by sweet flavours such as persimmons, white grapes and fig jam. Wine recommended in combination: Cannonau di Sardegna.

Fresh cheese with a minimum maturation period of 15 days. It is characterized by a soft and compact paste and a sweet and delicate taste. Excellent as a table cheese, it is also recommended to use it in the preparation of first courses. Wine recommended in combination: Vermentino di Sardegna D.O.C.

Fresh cheese with a minimum maturation period of 15 days. It is characterized by a soft and compact paste and a sweet and delicate taste. Excellent as a table cheese, it is also recommended to use it in the preparation of first courses. Wine recommended in combination: Vermentino di Sardegna D.O.C.

Fresh cheese with a minimum maturation period of 15 days. It is characterized by a soft and compact paste and a sweet and delicate taste. Excellent as a table cheese, it is also recommended to use it in the preparation of first courses. Wine recommended in combination: Vermentino di Sardegna D.O.C.

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.

The Piberi of Domus Lattea, is a pecorino cheese with a unique and tasty flavor, unmistakable, able to release on the palate the intense scent of our Sardinian pastures. Its secret? The simple ingredients and its processing. The good sheep’s milk, the rennet and salt combined with the skilful hands that work it make Piberi a genuine cheese, appetizing and complete in all its characteristics.

"Ovile" is a seasoned cheese, produced with local whole sheep’s milk. The paste is hard, white or light yellow and without buttoning, the taste remains more or less spicy depending on the degree of maturation. The Ovile is an excellent cheese to be enjoyed at the table to enrich your tasty recipes or for an aperitif.

"Tenore" is the perfect pecorino cheese to accompany your dishes. Ideal for roast dishes, the soft and slightly salty dough of the Tenor make this cheese a champion in flavor.

Goat cheese is a food with high nutritional value and high digestibility. It is a good source of protein (including D and K) and minerals such as potassium, iron, calcium and phosphorus. In the kitchen it is very versatile: it can be used in the preparation of many dishes, seasoned with vegetables, spices and jams.

Semi-aged goat cheese made by Sepi Formaggi is a hard table cheese produced with pasteurized goat’s milk. The rind is smooth and consistent, the paste is straw yellow, the holes are sparse and the structure is smooth and grainy. The taste is aromatic and slightly spicy, while the texture is crumbly. It is perfect to serve with other cheeses, cold cuts and jams, as well as carasau bread and a good glass of Cannonau.