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