Made from cooked sheep’s milk whey (not from milk curds) on the Italian island of Sardinia. Pressed and aged for a dry, crumbly texture.
MILK: pasteurized sheep’s milk
TASTING: mild, briny, flaky, crumbly
SERVING: crumble over radish and mint salad, shave over Southern Italian pasta dishes
REGION OF ORIGIN: Italy
MADE IN ITALY
