Lazzone is a table pecorino cheese made of uncooked milk.
There are no preservatives or additives. The calf rennet makes it less spicy than Fiore Sardo. After a lighty smoking, the shape is washed with red wine vinegar and extra virgin olive oil.
The aging goes from eight to twenty-four months. It's eaten alone or accompanied by bread and cold cuts, lard, beans, oil and chickpeas. When is long aged it is perfect for dress risottos, soups and pasta in white, or with the addition of black pepper and sweet bacon barely souté.
Perfect with strawberries and sour oranges. It goes with the lightly sparkling water, with the full-bodied red wine and sweet wine. To Try with Cannonau.
Lazzone, Sardinian ewe's cheese - Sa Marchesa - Sardinian cheese
Smoked and aged pecorino cheese, product by shepherd of GavoiCugusi Giuseppe, owner of the small company Sa Marchesa
Forms from about 2.5 kg
Online sales of the best Sardinian products - we have collected an assortment of traditional Sardinian cheese
Combine Lazzonecheese with a Cannonau di Sardegna, Dule or Lillové of Gabbas
Cannonau di Sardegna DOC, Sardinian rosé wine.
0.75 l Bottle
Erèssia is a Cannonau di Sardegna Doc produced by Cantina Giuseppe Sedilesu in Mamoiada
Pairings: goat prosciutto, seasoned sardinian sausage and Sardinian musteba in a bed of carasau flatbread
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Cannonau di Sardegna DOC, Sardinian red wine.
0.75 l Bottle
Gràssia is a Cannonau Doc produced by Cantina di Giuseppe Sedilesu in Mamoiada
Serving suggestions: roast meat, Sardinian sausage, pork musteba, or culurgiones, lorighittas with wild boar sauce, Fiore Sardo Dop
Sale of Sardinian typical products online - rediscover the roots of our ancient wine tradition
Cannonau di Sardegna DOC, Sardinian red wine.
0.75 l Bottle
Mamuthone is a Cannonau di Sardegna Doc produced by Cantina di Giuseppe Sedilesu in Mamoiada
Serving suggestions: roast meat, ham sheep, culurgiones or lorighittas with wild boar sauce, Fiore Sardo Dop, vegetable pecorino without lactose
Sale of Sardinian typical products online - rediscover the roots of our wine tradition
Sardinian Pecorino cheese produced from carefully selected whole sheep's milk from chosen farms; produced by Argiolas Formaggi
Sheep's cheese, among the most renowned in Sardinia, among its ancestors, diary kinds dating back to before '700
Online sale of Sardinian food
Big Sardinian pecorino cheese made in Saimanna by the best artisans of Cao Formaggi
Size - 1.75 kg
Seasoning - 3 months
Sardinian pecorino cheese, table cheese, characteristic mule back bark, straight bite, compact white pasta, sometimes grainy with seasoning.
Half round of Table pecorino cheese and gratin cheese, made in Siamanna buy Cao Formaggi. Smooth crust and compact semicotta paste or with minute spectacles in white or slightly straw-colored with the aging process
Size - 1.75 kg
Seasoning - at least 60 days
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
Sardinian sheep cheese Gennargentu made by the artisan of Caseificio di Oliena
Size - 3 kg
We have to recall that sheep's milk is about twice as fat as the cow's milk; also the nitrogenous substances are almost double. The resulting cheese has a strong aromatic imprint in which the smell of the animal is recognized, as welll as the scents of the territory
Canestrato sheep's milk cheese, with vegetable rennet, warm milk made by the artisan of Olzai, Giovanni Agostino Curreli, Erkiles - a true artist of cheese making
Weight - 18 kg
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Try the pecorino cheese with a Cannonau di Sardegna of Sedilesu
L’Ovile Gavoi - Sepi
L'Ovile Gavoi by Sepi Formaggi is the ultimate expression of Sardinian cheesemaking tradition, embodied in a characterful aged pecorino cheese. Made with selected whole sheep's milk from farms in the heart of Sardinia, this cheese stands out for its long maturation, which defines its aromatic profile.
The hard and grainy paste ranges in colour from white to straw yellow, revealing an intense and pleasantly spicy flavour, with a savoury character that becomes more pronounced as maturation progresses.
L'Ovile Gavoi is a versatile speciality, ideal both served in shavings as a refined table cheese and grated to enrich pasta dishes and risottos.
Mixed cheese with soft paste - made by the cheesemaker of Thiesi, Casafadda.
Size: 850 gr
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We have collected the best Sardinian cheese selection
Combines the peretta of Thiesi with a Monica di Sardegna
Sardinian Pecorino, unpasteurized milk, with truffle
Barigadu, Sardinian cheese with trufle Sa Marchesa, with his owner Giuseppe Cugusi, from Gavoi, produces a great variety of high-quality pecorino cheese
Size: 2 kg
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Bel Sepi – Sepi
Bel Sepi is a premium Sardinian mixed cheese made from a combination of sheep’s milk and pasteurised cow’s milk, balancing the full flavour of Pecorino with the creaminess of cow’s milk.
With a minimum maturation period of 60 days, it has a compact paste that gradually develops a straw-yellow colour, offering a sweet and aromatic flavour with delicate vegetal and floral notes.
Ideal as a semi-aged table cheese for aperitifs and cheese boards, it represents an excellent combination of Sardinian cheesemaking tradition and innovation in flavour.
Pecorino Romano D.O.P. - Sepi
The Pecorino Romano D.O.P. by Sepi is a hard, cooked cheese, protected by the Protected Designation of Origin, with a history spanning thousands of years and roots dating back to Ancient Rome.
Made with fresh sheep’s milk from farms in the designated production areas—mainly Sardinia, Lazio and the province of Grosseto—it is distinguished by its intense, salty and increasingly pleasantly spicy flavour as it matures.
Perfect both as a table cheese (with a minimum ageing period of 5 months) and as a grating cheese (after at least 8 months), it is a fundamental and irreplaceable ingredient in traditional Italian cuisine.
MATURE GOAT'S MILK CHEESE - Formaggi Fanari - INKE
Semi-cooked cheese, produced with goat's milk from the Monte Linas area.
Place in Sardinia where goats are raised on pasture with typical Mediterranean shrubs that give the milk their aroma and flavor.
Production area: Sardinia.
Ingredients: Goat's milk, rennet, salt, natural ferments.
Salting: In brine.
Maturing: Over 60 days.
Semicooked Sardinian Pecorino cheese with a strong flavor, has the smooth outer appearance, the white paste with small holes and a maturing not less than 90 days.
Size: 4 kg
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Mixed cheese, goat and sheep milk cheese
The Manca brothers, of Siamanna, produce cheese in a simple, traditional way, tied to the rhythms imposed by nature.
Their mistocapra is phenomenal, thanks to which we rediscover the authentic flavors of the traditional Sardinian cheese.
You can find it on sale at unbeatable prices, in our online shop of Sardinian food products
Size: 5 kg
Fiore Sardo DOP pecorino cheese made from raw milk.
The Fiore Sardo Dop is the cheese of the ancient tradition of shepherds. A Sardinian hard cheese, the only one of thirty-one Italian PDO cheese made from raw sheep's milk.
Available in our online resale of Sardinian cheeses, where you can find others typical products such as bottarga and carasau bread
Size: 3,5 kg
Organic Pecorino semi-cooked, with naturals Omega 3.
Sardinian specials offers an organic pecorino with raw milk, of an exemplary taste. Products in the plain of Campeda, only by local flocks.
For sale on our website, outstanding prices
Size: 2 kg
