The Shepherds’ breakfast.
A very fresh cheese with a really soft texture that looks like pudding. The production technology is similar to that of Casu-axedu, the only very fresh product of the Sardinian cheese-making tradition. It characterized by a lactic strong that gives the product a pleasant tart finish. The cheese inside is white and homogenous and tends to release a little whey when cut.
Pasteurized sheep’s milk, animal rennet, milk enzymes.
In the refrigerator or in cool place (around 4-6°C/40-43°F).
The whole wheel vacuum-packed: 45 days
Small size tube 220g/7.7oz