Sardinian cheeses exclusive selection Sepi: Great Sepi, The sheep, King Sardinian, Fioretto - 4 pieces (total weight 2.65 kg) Bring the authentic flavor of Sardinia to your table with this premium selection of four iconic cheeses of the dairy Sepi. Specifically cared for for cheese lovers and the connoisseurs of Sardinian gastronomy, this collection offers a sensory journey through the different consistencies and aromatic profiles of the most popular sheets and goats of the island. In this unique selection, you will find: Great Sepi (About 700 gr): A maturing masterpiece. This Pecorino Dop, with a strong, sapid taste and with notes of dried fruit, is perfect to taste alone, accompanied by a good glass of cannonau or grated to enhance your favorite dishes. Its compact and grainy pasta is the result of a slow maturation. The Ovile (about 450 gr): A fresh and versatile pecorino. With a sweet and delicate flavor, with a slightly lactic aroma, the sheep is ideal for appetizers, salads or simply melted on a slice of carasau bread. Its tender and compact pasta makes it perfect even for the preparation of hot dishes. King Sardo (about 750 gr): A pecorino from strong and authentic personality. Weathered to enhance its intense, persistent, with a slightly spicy aftertaste, King Sardo is a cheese for real connoisseurs. Great alone, with honey or jams, or as a ingredient for rustic recipes. Foil (about 750 gr): A semicotto pecorino, with a harmonious and balanced taste. Its elastic and compact paste, with a sweet and slightly aromatic taste, makes it suitable for multiple uses. Perfect for enriching cutting boards, to prepare or grated.

Montanaro - Sepi Montanaro by Sepi Formaggi is a pecorino cheese that embodies the essence of Sardinian cheesemaking tradition, made with local sheep's milk collected mainly in central Sardinia and the Campidano area. It is distinguished by its soft, compact paste with sparse eyes, giving it a pleasantly melting texture on the palate. With a minimum maturation period of 15 days, it offers a sweet, delicate and pleasantly aromatic flavour, with subtle notes of wild herbs reminiscent of the island's pastures. Perfect as a table cheese, Montanaro is ideal for those seeking the genuineness and freshness typical of a young semi-hard cheese, made according to traditional cheesemaking techniques. It represents an outstanding example of second-generation Sardinian production.

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.

Mature Sardinian Pecorino cheese of Siamanna, produced by the skilled hands of Giovanni Busia. Size - 4 kg The milk of sheep herds that graze in Siamanna, is a valuable milk, full of deep flavors, resulting from an important floral diversity.

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.

Cheese from raw sheep milk without lactose produced by the wise shepherd of Fonni Giovanni Busia, Su Grabiolu of Siamanna Available in form of 4 kg Essenza di Montagna is a Sardinian cheese processed raw, with strong and robust flavor, suitable for the diet of vegetarians Try this Sardinian cheese with Cannonau Carnevale of Sedilesu

Cow's milk cheese made ​​of spun paste made in Santu Lussurgiu, Montiferru Concerning the panorama of the traditional Sardinian cheeses, Casizolu occupies a special place: elected at the Salone del Gusto in Turin as a protected island of Sardinian healthy eating. Available in form of about 2,7 kg Quick and safe shipping

Juncu - semiaged sheep and goat Sardinian cheese - Fanari Size - 5.5 kg INGREDIENTS: Sheep's milk, goat's milk, rennet, salt, natural lactic ferments WEIGHT: 5.0/5.8 kg TASTE: Pleasant, slightly spicy SEASONING: More than 90 days SHELF LIFE: 24 months TEMPERATURE: +4/+8 °C  

Fresh Goat Cheese – Sepi Fresco Capra by Sepi Formaggi embodies the essence of light Sardinian cheesemaking, a cheese with a very short maturation period (minimum 15 days), made exclusively from pasteurised goat’s milk sourced from the island’s pastures. It features a soft, very white paste, with an elastic texture and a thin rind. Its flavour is notably sweet and delicate, with subtle milky and floral notes and a pleasant slightly tangy note typical of goat cheese. Ideal for those seeking a refined and non-intrusive flavour, Fresco Capra is extremely versatile in the kitchen: excellent enjoyed on its own, accompanied by fruit preserves, or used as a creamy ingredient in savoury preparations. A Sardinian product that combines tradition with the desire for freshness.

Pecorino cheese of 2/7 months of maturation, produced with whole milk thermized in semi-cooked pasta, curdled with veal rennet. Size: 2.7 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

Uncooked and half aged goat cheese made by the wise shepherd of Sadali, in Ogliastra Size: 3 kg If you wanted to go seek the best goat cheese of Sardinia, then you should definitely turn to the Ogliastra shepherds, an harsh land, forested and mountainous, suitable grazing the Sardinian goats

Organic Semi-cooked pecorino cheese with Cannonau wine, wine color pasta produced by MacFormaggi, in Campeda - an innovative company in the diary field Weight: 2 kg Buy online the best Sardinian pecorino cheese We selected the most interesting Italian and Sardinian food products

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.

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

Cow's milk cheese made ​​of spun paste in Montiferru The name casizolu, characteristic of the ancient logudorese, comes from the Latin caseolzu, which defines a small cheese vaccine. In other regions Sardinia it is also called taedda or piredda. Available in form of about 2,7 kg Safe and quick shipping

Cheese cream with truffles The truffles flavoured cheese cream of Sepi is excellent spread on a carasau  bread and a drizzle of extra virgin olive oil. You can find all of it on our e-commerce of Sardinian food products - such as bottarga, the myrtle liqueur, fig jams and artichokes in oil Pot: 200 gr