Peretta Sarda produced out of sheep milk

Peretta in Sardegna is produced nearly exclusively out of sheep milk, that fortunately can be consumed after only one seasoning week. It is a stringy cheese, in the shape of a pear, with a thin rind (smoothly or slightly coarse) presenting a pale yellow color.

This cheese is best consumed fresh, but if seasoning exceeds 60 days, it can be grated to add flavour to the courses. The variation of caw milk has a less elastic and more pale yellow paste, hotter when seasoned. It is sometimes used as the filling of sebàdas.