With its recipe dating back to the Bronze Age, this is the oldest continuously produced cheese in the world.
- MILK: Unpasteurized sheep’s milk
- TASTING: Salty Sardinian sheep’s milk with a hint of smoke, quite sharp, with hints of honey and butterscotch. Texture is dry and flaky. In a good way!
- SERVING: Caputo’s go-to for pesto and grating over pasta and legumes. Pair with Italian red wines and feel immersed in history.
- REGION OF ORIGIN: Italy
- MADE IN Italy
