Sardinia, an arid island in the Italian Mediterranean, is home to more sheep than people. Goats are in the minority, only being introduced to the island in the 1960’s, and goat’s milk cheeses produced for export are exceedingly rare. The terroir of Sardinia is pronounced in Pantaleo, with herbaceous, floral, citrus and juniper flavors. This cheese is produced in the same way as the island’s more well known pecorinos and is aged for 100 days, creating a dense, crumbly wheel that is a great table cheese or for cooking.
Pantaleo
- Size
-
- 6 lbs
- Cheese Type
- Aged Pressed
- Texture
- Hard
- Milk
- Goat
- Milk Treatment
- Pasteurized
- Rind
- Natural
- Coagulant
- Traditional
- Aging
- 100 Days
- Location
- Sardinia, Italy
- Retail Pack
- No