Tharros - Sepi
Tharros Pecorino, one of the specialities produced by Sepi in the heart of Sardinia, represents the essence of fresh table cheese according to the island's ancient cheesemaking tradition. Its story begins in the lush Sardinian pastures, where sheep are raised using methods that respect their welfare and the integrity of the land. It is from this unspoilt environment that the high-quality pasteurised whole sheep's milk is sourced. Together with salt and rennet, it is the only ingredient used to make Tharros. For two generations, Sepi has been committed to combining tradition and the expertise of master cheesemakers with modern hygiene and food-safety standards and strict control throughout the production chain.
The production of Tharros follows a meticulous process, beginning with the coagulation of the milk in the vat and continuing through the formation of the curd. The curd is cut into granules and then transferred into special basket moulds, which give the cheese its characteristic truncated cylindrical shape and its traditional basket-moulded appearance. The cheese is then held for a variable period in a warm room, a crucial step for achieving the desired soft and compact texture. It is subsequently salted, an essential process for preservation and flavour development before the short maturation period. Tharros Pecorino is deliberately matured for a short time, with a minimum period of just 15 days in rooms with controlled humidity and temperature. This choice is fundamental for preserving the product's freshness and enhancing its most delicate organoleptic qualities.
The result of this careful process is a cheese with a soft and compact paste, ranging in colour from bright white to light straw yellow. Its aroma and flavour are dominated by milky and floral notes reminiscent of the Sardinian pastures. The flavour is the true strength of this Pecorino: distinctly sweet and delicate, with a pleasantly slightly tangy finish that makes it exceptionally balanced and never cloying. Its softness clearly distinguishes it from other long-matured Sardinian Pecorino cheeses.
The whole Tharros wheel has medium dimensions, with a diameter of approximately 18 cm, a height of 6–8 cm and a weight of around 1.7–2 kg, making it practical for portioning. It is important to note that the rind of this cheese, characteristically yellowish in colour, is surface-treated with preservatives (E202, E235) and sometimes colouring agents (E150d) to ensure optimum protection and preservation. For this reason, the rind is not edible and must be removed before consuming the inner part. This treatment helps guarantee the safety and integrity of the finished product during distribution and storage.
Tharros Pecorino is an extremely versatile cheese in the kitchen. It is an excellent table cheese, ideal enjoyed on its own, perhaps accompanied by the crisp texture of traditional Sardinian pane carasau, or paired with dried fruit. Its soft paste also makes it perfect for adding a touch of sweetness and freshness to summer salads or for melting into soups and broths. For wine pairings, its light and fresh aromatic profile pairs perfectly with the minerality and savoury character of a Vermentino di Sardegna D.O.C., a Sardinian white wine that enhances its floral nuances. Tharros is available in various vacuum-packed formats, from the whole wheel to smaller cuts, meeting a wide range of consumer needs.
