The product
Pecorino di Osilo stagionato
A small pecorino from Sardinia, Slow Food Presidium
Code:
31491
Country of origin:
Italy - Sardinia
Type of Milk:
Raw Sheep's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Unpasteurised milk from sheeps of Sarda breed |
|---|---|
| Appearance | It's a bit smaller compared to the classic Sardinian cheeses, a bit shorter in diameter, but taller; the rind is thin and pale yellow coloured, the paste has small and irregular eyes |
| Taste | The aroma connects straight away with the world of Pecorino: wool, dry wood, aromatic herbs are just a part of a more complex structure; taste is sweet, buttery, nutty and pleasantly sapid, quite good hints of grass, bush and flowers; it might be spicy when aged over 6 months |
| Maturing | At least 6 months |
| Suggestions | Available in small quantity because we are at the end of the season; the new batches will be ready again in March |
| Weight | 2 kg approx |
|---|---|
| Packaging | Unpacked |
The producer
Luigi Pulinas - Osilo (SS) - Sardinia
Why we chose them
Pulinas's family business runs under a "self integrated" model - told us Leonardo Pulinas. It is a small farm which takes care of the whole production
chain, from farming to breeding, from collection of milk to cheese production.
The animals, about 600 sheeps of Sarda race, are wild raised in the company pastures, in the property of Pulinas family.
The company is located in the land of Osilo, in the very north of Sardinia and is managed by the two sons of Luigi, Leonardo and Antonio. Both still
work in the same way the previous generations used to do: the milk is warmed in the copper pot and the spino used to broke the curd is still made
of wood.
Pecorino di Osilo is a combination between a primitive craftmanship and an uncontaminated land, green pastures and cornfields. As a curiosity the
Pulinas family received many prizes for the quality of their corn production.
By meeting Leonardo Pulinas you get the opportunity to know the real side of the shepherds that still produce cheese - and some fresh ricotta for
local necessity - that's the reason for Slow Food organization to protect such a cheese as Presidium.
From the same producer
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