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.

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.

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.

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.