Description & Tasting Notes This rustic sheep milk cheese from Sardinia reflects the unique Sardinian countryside – the flavour is deep, slightly piccante and savoury with hints of Mediterranean scrub pastures and wild herbs that the sheep graze on. During a maturation of 18-24 months, a hard dry rind develops and the texture becomes firm and crumbly – very mature wheels will have some amino acid crystals through-out, adding an extra layer of umami flavour.Other Notes & Serving Suggestions A popular cheese to include on antipasto or grazing boards with cured meats – serve with mustard fruits, citrus pastes and dried muscatels. It can also be shaved onto salads – fresh pear and rocket, or grape and radicchio, and tossed with a balasmic dressing. Pair with medium-full bodied red wines, such as Barbera, Sangiovese or Shiraz-Merlot blends; or dark craft beers.Region: Sardinia, Italy Milk: Raw Sheep Rennet: Animal Size: 14kg wheel, sold as cuts