Description & Tasting Notes Despite being known as a land of sheep and sheep’s cheese, the Montiferru area, an enchanting corner of Sardinia a few kilometres from Oristano, is also home to an ancient, highly prized, stretched-curd cow’s milk cheese. In the past it was traditionally made by women, who processed the fresh milk, working the curds in hot water to form the cheese’s typical rounded pear shape. When the cheese is aged for longer than a couple of months, it starts to unite green, grassy, buttermilk notes with hints of forest and leaves and a slightly almondy finish. This cheese is a member of the Slow Food Presidium, an acknowledgement of the traditional cheese-making methods and the commitment of the farmers and cheese-makers to working for a healthier future.Other Notes & Serving Suggestions This is a versatile cheese. It works well on an antipasti platter accompanied with cured meats and olives, or on a cheese platter tomato preserve, red pepper tapenade or chestnut honey. Pair with fuller-bodied white wines such as Chardonnay and Catarratto, dry red varietals and lager.Region: Sardinia, Italy Milk: Raw Cow Rennet: Animal Size: Approx 2kg each, sold as a whole unit
