Cheese

£5.50 (200g)

£35.00 (1/2 wheel 1.750kg)

£50.00 (whole wheel 3.500 kg)

A classic Sardinian firm sheeps cheese with a robust salty yet sweet flavour. The cheese is produced using milk from sheep who roam freely in the Gennargentu mountains and cured for 4 months with frequent exposure to the fresh air of the mountains.

Cheeses are presented with information about the origins of the cheese.

Weights are approximate.

Based in the Sardinian mountains of Gennargentu our producer uses only milk from native sheep that graze freely on the pastures surrounding them. The resulting fragrant flavour of the milk is the basis for their cheese's unique flavour. Combining the quality of the milk with their artisan skills of production using time-honoured traditions unique to the region, they produce cheeses of exceptional quality.

Ideally the cheese should be stored at a temperature of approximately 8 degrees. If you have a cool larder area perfect but if not, refrigerate. If storing a piece keep wrapped in wax paper.

If you have a cool larder area perfect but if not, refrigerate. If storing a piece keep wrapped in wax paper. If you have a wheel or large part of a wheel of cheese protect the cut side tightly with clingfilm and leave the crust open to breathe. You will need to keep shaving the end of the cheese covered with clingfilm to prevent mould build up but the clingfilm will stop the chees from drying out.

A wheel or 1/2 wheel can keep for up to a year if stored as above. Scrape the edge of cheese regularly and ideally seal cut edge of cheese airtight with cling film while leaving outside to breathe.

Ingredients: unasteurised sheep's milk (from Sardinia), salt, milk enzymes, animal rennet.

Use in place of parmesan in pasta, risotto or with bread.