Cheese
When we talk about Italian cheese, we cannot ignore Sardinia, which is traditionally pastoral. The ewe is at the center of the culture and the gastronomy of the island because from its milk we obtain formaggio,
Su casu. For thousands of years, the making of Pecorino has been essential for the preservation of milk and for trade. Already the Roman legionaries consumed it in campaign! For an Italian Lambda, the Sardinian corresponds to this image of a shepherd, cap on his head, who crawls in the mountains singing in dialect ... and it is not for nothing!
The Fiore s
The Fiore Sardo DOP,
too little known, is the quintessence of Sardinian taste. This raw milk cheese is made using a very old technique. Smoked, then soaked in olive oil, Fiore is recommended at the very end of a meal accompanied by a solid Cannonau, or a slice of tomato on Carrasau bread ... cheese lovers will appreciate!