Formaggio di pecora di Bitti gigante

Large version of the extraordinary Sardinian sheep's milk cheese made by hand.

Produced from organic farming, obtained from the milk of healthy and free animals.

Organoleptic characteristics

Aspect and texture

Convex shape, cylindrical with flat faces and convex heel.

Taste

intense, with animal notes, slightly spicy

Serving suggestions

Full-bodied and aged red wines. Fresh beans and peas. Oranges and figs. Quince Mostarda. "Carasau bread"

Technical characteristics

Milk

raw sheep milk, rennet, salt

Production method

artisanal

Paste

pressed

Salting

in brine

Ripening

30 days minimum

Production period

all over the year

Fats

35-40% MGSS

Weight

12,5 Kg. - 14,5 Kg.

Dimensions

diamter cm 24-25 - height cm 14-15

Producers

farmers from Nuoro area (Sardinia)

Whole cheese code

2400110

Cutted cheese code

2400111

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

A brand new cheese for summer 2022: goat cheese with vegetable rennet. Soft and delicate fresh cheese made from whole goat's milk.The production area is in the municipalities of the Lucania hinterland where indigenous goats are found, facciute and murscenare, which produce a milk from which a cheese rich in suggestions is made. Produced according to tradition, with the addition of vegetable rennet from thorny thistle (cynara cardunculus) by grazing goats that have always had their natural habitat in the so-called marginal areas of Basilicata, and it is here that the cheesemaker has been producing cheese for generations.

Organoleptic characteristics

Technical characteristics

Source

Type of milk

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Our Story – SPOT 2022

Robiola di Pecora

Capra a caglio vegetale (vegetal rennet)

Formaggio di pecora di Bitti gigante

Organoleptic characteristics

Technical characteristics

Source

Type of milk

Share

Product info

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