All news about Cheeses In Sardinia

The Canestrati imported from other Italian regions

In Sarcidano, some cheese factories, like the one in Nurri, commercialize the so-called “canestrati”. It is a kind of cheese seasoned in wicker baskets, which confer to crust (...)

The Pecorino of Osilo, for those who love spicy foods

The Pecorino of Osilo is a cheese made of ovine milk. It takes its name from the town of origin, even if its production extends to other localities around Sassari, arriving to Nurra (...)

The Bonassai, the Caciotta resulted from experimentation

The Bonassai type takes its name from the locality of Nurra (between Sassari and Alghero) and from the “Istituto Zootecnico e Caseario per la Sardegna”, that forty years ago(...)

The Casizolu of Montiferru, 700 years of history

The Casizolu is a stringy cheese, typical of Montiferru. Since the medieval period, this cheese has been prepared with cow milk from the breed Sardinian-Bruno and Sarda-Modicana.(...)

The Pecorino of Nule, a table cheese or a grated ingredient

The Pecorino of Nule takes its from the country in which it is particularly diffused. It is produced from fresh ovine milk. This cheese presents a cylindrical shape,(...)

The Fresa, handmade with cow milk

The Fresa is a cheese prepared with cow milk (of Bruno-Sarda and Sarda-Modicana breed ), among the few produced in Sardinia. The milk used is the one of cattle's final lactation, which is rich in fat: this exalts (...)

The cheese of Ozieri, from the Bruno-Sarda bree

The cheese of Ozieri is produced with bovine milk (following handicraft techniques) from the breeders of the Bruno-Sarda cows of Ozieri territory. It has a cylindrical (...)

The Biancospino, table cheese of the last generation

Biancospino, is one of goat milk cheese, recently introduced into the market thanks to studies and technologies (...)

Made of buffalo or cow milk...Mozzarella cheese is ready

Mozzarella, stringy cheese produced with cows milk of Arborea and its surrounding territory. It is obtained from the coagulation of pasteurized milk (...)

Provolone, stringy cheese from Arborea and Bortigali

Provolone, stringy cheese produced from caw milk, it has cylindrical or log-conical shape and different dimensions according to the zone and to the single cheese factory.(...)

Spicy cream, creamy and spreadable cheese

Spicy cream, creamy and spreadable cheese, obtained from the fatty part of the milk, with a taste similar to the Casu Marzu.(...)

Su casu marzu, illegal but in high demand

Casu marzu: literally means “rotten cheese”, owing to a kind of grubs from the Piophila casei inside it. For this reason (...)

The Gioddu, acidulous-tasting yogurt made in Sardinia

The Gioddu cannot be considered a proper cheese, as it is the milk (ovine, goat or vaccine) coagulated with particular ferments. It has a more intense and acidulous taste, compared to the national yogurt (...)

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 (...)

Pecorino Romano, made in Lazio from Sardinian milk

Pecorino Romano (D.O.P. Protected Designation of Origin): its history dates back to the ancient Rome. Original from the countryside around Lazio (...)

Dolce Sardo made out of Campidano and Nurra cows milk

Dolce Sardo is a caw-milk, white cheese with a sweet soft pasta. It has a cylindrical shape, a smoothly and very thin rind. Before being put on the market, potato starch is spread on the cheese's surface. (...)

The piquant Caprino (Goat cheese), produced in the mountain zones

In Gerrei and in the near Sarrabus, the breeding of sheeps, animals that adapt very well to difficult mountain areas, is widespread. Their milk is employed for preparing cheese (...)

Ricotta: salted or soft, ready to eat or in sweets, perfect for filling

Ricotta: during the (ovine, goat and bovine) milk preparation process for the cheese, the serum is deposited, then re-cooked (that is where the name came from), it emerges on the surface under the shape (...)

The Fiore sardo, savory and "perfumed"

Fiore Sardo P.D.O. (Protected Designation of Origin): before the birth of cheese factories, this excellent cheese used to be produced only by the Sardinian shepherd with ovine milk (...)

The Pecorino sardo, P.D.O. cheese exported all over the world

Pecorino Sardo P.D.O. (Protected Designation of Origin): is one of the two Sardinian cheese par excellence (Fiore Sardo is the other one), produced everywhere in Sardinia from whole ovine milk.(...)