Mature Pecorino cheese

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.

Aged cheese with a minimum aging of 60 days. The paste is compact, white, and tends to a straw-yellow color as it matures. Excellent when enjoyed with pane carasau, and truly shines when grilled or baked. Recommended wine pairing: Cannonau di Sardegna D.O.C.

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.

A semi-cooked cheese made from sheep's milk with the addition of goat's milk. Weighing approximately 5.5 - 6 kg, it undergoes a maturation of over 90 days. The characteristic shape is due to the use of handmade rush molds, crafted according to ancient Sardinian traditions. The balanced ratio of components beneficial to human nutrition makes this cheese an ideal product for its dietary and therapeutic properties

Juncu Gigante is a semi-cooked, aged cheese made from sheep’s milk with the addition of goat’s milk. Weighing approximately 18 kg, it undergoes an aging process of over 90 days. Its characteristic shape is the result of using handmade rush molds, following ancient Sardinian traditions. The balanced composition of the ingredients makes this cheese suitable for dietary and therapeutic purposes.

The Mature Pecorino has a minimum aging of 60 days. Excellent as a table cheese or in the preparation of main courses and side dishes, or paired with more flavorful foods like pancetta and speck. For wine pairing, Vermentino di Gallura and the classic Cannonau are recommended.