Tharros Pecorino Sepi is a fresh, basket-moulded cheese, an expression of the finest Sardinian cheesemaking tradition. Produced exclusively from pasteurised whole Sardinian sheep's milk, it is distinguished by its soft, compact paste and colour ranging from white to straw yellow.
Its minimum maturation period of just 15 days gives it a distinctly sweet and delicate flavour, with a pleasant, slightly tangy note and delicate milky and floral aromas.
Ideal enjoyed on its own, accompanied by pane carasau, fresh salads or dried fruit, it offers an authentic and refined taste of Sardinia. The rind is treated and not edible.
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.
Isola dei Nuraghi IGT, Sardinian red wine. 0.75 l Bottle
Sardinian red wine produced by Cantina del Bovale of Terralba, which retraces the steps of Mandrolisai, due to its composition of Bovale, Cannonau and Monica - to combine with Lazzone and Barone, the pecorino of Sa Marchesa, or the Debbene organic pecorino
We offer the best web selection of Sardinian typical products online
Monica di Sardegna DOC, Sardinian red Wine. 0,75 l bottle
Red wine made from Monica and Bovale produced by Cantina del Bovale of Terralba - it is a wine for pork or goat roast, not bad with a plate of malloreddus alla campidanese, lorighittas or wild boar sauce
Careful selection of traditional Sardinian products and wines - the Sardinian tradition directly to your home
Nieddera Valle del Tirso IGT, Sardinian red wine
0.75 l Bottle
Montiprama is a wine of Cantina della Vernaccia di Oristano, with Nieddera grapes. In combination we suggest a fresh pecorino sardo, or a dish of wild artichokes.
For sale in our onlne shop of Sardinian wines - along with many other typical Sardinian products
Organic pecorion cheese - Gouda type
Made from sheep's milk, only from selected Sardinian flocks
For sale on our site specialized in the selection of the best Sardinian cheese
Gran Sepi - Sepi
Gran Sepi is a highly matured Sardinian Pecorino cheese, the result of the cheesemaking expertise of Sepi.
Made exclusively from whole Sardinian sheep's milk, it stands out for its compact and crumbly paste, which develops an intense straw-yellow colour as maturation progresses. With a bold and savoury flavour, it offers complex aromatic notes and a pleasantly spicy finish, typical of full-bodied cheeses.
Its minimum maturation period of 90 days defines its structure, making it excellent both as a table cheese, served in flakes, and as a fine grating cheese for pasta dishes. The ridged rind is treated and not edible.
Fresh goat cheese with white rind. Produced by dairy of Dolianova, Argiolas Formaggi
For sale on our traditional Sardinian cheese e-store
A goat cheese to be matched with a Nasco of Cagliari
Pecorino cheese without lactose and without animal rennet, produced by the expert hands of Giovanni Busia, owner of Su Grabiolu Siamanna
Forms 3.6 kg
Pecorino cheese High digestibility of Sardinia has a very low content of lactose, but does not alter its flavor and very aromatic
Vegetarian cheese lactose free
Certified organic pecorino cheese, well seasoned.
Available in portion of 3 kg
Excellent seasoned pecorino cheese produced from Gianluca Floris in his dairy in Siliqua countryside amidst immense thistle Wild crops - excellent nutrient for sheeps
Sheep's milk cheese, great Pecorino sardo made with raw milk and Vegetable rennet, created by the artisan of Olzai, Giovanni Agostino Curreli, Erkiles - a true artist of cheese making
Available in round of about 3.5 kg
Find in our e-commerce the best Sardinian food products
Try the pecorino cheese with a Cannonau di Sardegna of Sedilesu. We shipp all over the world, at least we try!
Pecorino Sardo D.O.P. Dolce - Sepi
The Pecorino Sardo D.O.P. Dolce Sepi is an authentic dairy excellence from Sardinia, produced exclusively with whole sheep's milk sourced from local farms.
This variety is distinguished by its short aging period (20–60 days), which gives the cheese a sweet and delicate flavor, combined with pleasant milky and vegetal aromas. The paste is soft, white, and compact, making it ideal as a table cheese for every occasion.
Perfect paired with fresh vegetables, honey, and preserves, or as an ingredient in light appetizers. The D.O.P. certification guarantees its origin and compliance with the strict Production Specifications. Choosing Sepi means bringing the history and genuine flavor of Sardinian territory to the table.
Barrosu – Sepi
Barrosu Sepi is a distinctive mixed Sardinian cheese made through the skilful combination of sheep’s milk and carefully selected goat’s milk.
This combination creates a perfect balance of structure and aroma, where the bold intensity of sheep’s milk meets the delicacy of goat’s milk.
Characterised by a hard, compact paste with sparse and regular eye formation, it undergoes a minimum ageing period of 60 days.
On the palate, it offers an intense and slightly salty flavour, enriched by intriguing toasted notes and distinctive hints reminiscent of the Sardinian pastures.
Sardinian pecorino cheese, with semiaged and semicotto. Made by Cao Formaggi in Siamanna.
Size - 3.5 kg
Seasoning - at least 3 months
The techniques at the base of his work were those of the once held by the Sardinian shepherds
Best Sardinian cheese
Ewe's milk casizolu fresh cheese made in Sardinia, of 20/30 months of maturation, produced with ewe's whole milk worked at a breast temperature, curdled with veal rennet.
Size: 1 kg
Discover online the ancient agricultural and pastoral tradition of Sardinia - the best typical Sardinian courses directly on your home - just a click away
Try the best Sardinian cheese
Semi-mature semicotto sheep milk cheese
This pecorino cheese is not different from the classic Sardinian Pecorino only for the smaller and highest form but also for the pressing to which it is subjected. In fact, it gives a softness which is preserved even with the seasoning.
Slow Food presidium - available here for sale, with the most competitive prices.
Size: 1.75 kg
Seasoned raw milk Pecorino cheese made in Sardinia, of 7/15 months of maturation, produced with whole milk worked at a breast temperature, curdled with veal rennet.
Size: 2.4 kg
Discover online the ancient agricultural and pastoral tradition of Sardinia - the best typical Sardinian courses directly on your home - just a click away
Try the best Sardinian cheese
Sardinian pecorino cheese made in Saimanna by the best artisans of Cao Formaggi
Size - 2 kg
Seasoning - 80 days at least
Table Sardinian cheese or grated cheese, yellow ocher crust, canned ocher, compact pale, straw yellow dough. Hard cheese with strong, intense taste and spicy flavor.
Re Sardo - Sepi
Re Sardo Sepi is a fine Sardinian pecorino cheese, a true symbol of the island's cheesemaking tradition.
Made with carefully selected sheep's milk, sourced from sheep raised in harmony with the Sardinian environment, it stands out for its artisanal production, which respects traditional methods.
Its compact, slightly straw-coloured paste, which develops during aging, reveals a granular and crumbly texture when cut, typical of great sheep's milk cheeses.
Its aromatic bouquet is rich and complex, with notes ranging from hay to herbaceous aromas and a pleasantly persistent finish.
The flavour is well-balanced, pleasantly savoury, with an aftertaste that reflects its terroir of origin. Its long aging enhances its organoleptic qualities, giving it a unique character.
Versatile in the kitchen, it is excellent enjoyed on its own, paired with jams or honey, or used as a valuable ingredient to enrich traditional dishes. Its very name, Re Sardo, underlines its excellence and prominent role in Sardinian gastronomy.
It is a product that embodies the quality and authenticity of an island rich in history and flavours.
Certified organic pecorino cheese, lightly seasoned.
Available in portion of 3 kg
Excellent fresh pecorino cheese produced from Gianluca Floris in his dairy in Siliqua countryside amidst immense thistle Wild crops - excellent nutrient for sheeps
Semi-Aged Goat Cheese – Sepi
The Sepi Semi-Aged Goat Cheese is a Sardinian table cheese with a bold character, made exclusively from pasteurised goat's milk.
Its minimum ageing period of 60 days develops an intense and aromatic flavour, with the characteristic goaty note typical of goat cheese becoming progressively more pronounced, leading to a pleasantly spicy finish.
The paste is straw yellow, compact, with a texture that evolves from grainy to crumbly.
Perfect for those seeking a strong flavour, it pairs beautifully with robust red wines such as Cannonau and with sweet-and-sour preserves.
An outstanding example of Sardinian cheesemaking tradition, bringing the intensity of the island's pastures to the table.
The rind is not edible.
Are you sure that you want to report this comment?
Report sent
Your report has been submitted and will be considered by a moderator.
Your report cannot be sent
Write your review
Review sent
Your comment has been submitted and will be available once approved by a moderator.
Your review cannot be sent
Tharros - Sepi
Tharros Pecorino Sepi is a fresh, basket-moulded cheese, an expression of the finest Sardinian cheesemaking tradition. Produced exclusively from pasteurised whole Sardinian sheep's milk, it is distinguished by its soft, compact paste and colour ranging from white to straw yellow.
Its minimum maturation period of just 15 days gives it a distinctly sweet and delicate flavour, with a pleasant, slightly tangy note and delicate milky and floral aromas.
Ideal enjoyed on its own, accompanied by pane carasau, fresh salads or dried fruit, it offers an authentic and refined taste of Sardinia. The rind is treated and not edible.
