Produced according to ancient traditions in the sheepfolds by Sardinian shepherds with raw milk to preserve the high nutritional value of sheep’s milk. The texture inside is firm, it has a characteristic smoky aroma and a spicy, savory taste. It has the typical shape “a dorso di mulo” that means rounded sides, a wrinkled rind, smoked and dark in color due to the treatment with olive oil during maturation. The cheese inside is white tending to straw-yellow. After selecting the best cheese, the Pinna Company takes care of the maturation, the smoking process and the product marketing stage.
Raw sheep’s milk, lamb or kid rennet, milk enzymes, salt
Minimum aging of 4 months (that can be extended up to 8 months)
Whole wheel 3.5-4kg/8lb; h 18cm/7inches; Ø 22cm/9inches.