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Slow Food is working with the cheese-makers of Pecorino di Osilo to regulate the production and preserve traditions. The Presìdia requires the respect of a strict disciplinary: only shephers and farmers of the Osilo area can produce this pecorino, with their own milk, obtained from sheeps pastured on natural grazes, not in stables

Origin: Italy - Sardinia

Raw Material: Raw sheep's milk coming from only one farm in Sardinia

Taste: The taste is buttery, intense, long and aromatic. The aftertaste is long, buttery, slightly piccante with strong hints of toasted hazelnuts

Maturing: At least 3 months

Suggestions: Perfect for the cheese board with acacia honey