The Biancospino Saporito pecorino cheese is a raw pressed cheese made with fresh organic milk, rennet, and salt. The taste reveals a characteristic and pleasantly spicy cheese. The rind has a straw colour tending to dark with shades ranging from yellow to brown; the texture is grainy and melting.
Entire Wheel Kg. 2,2, Half Wheel Kg. 1,1, Quarter Wheel Kg. 1,1
Biancospino cheese is made with organic milk, obtained exclusively from Sardinian sheep raised in the wild in the Sarcidano territory and fed with our natural forage. Our cheeses allow you to taste the flavours of the land and pastures where our animals graze freely, selecting by themselves what to eat and breathing clean air.
Tips for consumption
- Remove the cheese from the fridge at least one hour before eating: our products must be brought to room temperature in order to awaken all the dormant aromas.
- Serve or cut the cheese on a surface that enhances it: raw and natural materials, wood, slate, ceramics. Avoid plastics and metals as you risk altering aromas.
- Cut the cheese to enhance its taste, aromas and flavours; first cut the form in half, then in ¼ or 1/6 wedges; at this point, the wedge obtained is positioned horizontally and 1 cm thick triangular slices are cut.
- Use a tool suitable for the type of product to cut and portion it: for our tasty pecorino cheese a knife with a very sharp drop blade is ideal, to directly cut the shape without damaging it and to obtain small shavings ready for tasting; for our pecorino delicato, a knife with a long and sharp blade is ideal, as it allows you to cut the entire diameter of the form.
- Rustic bread, thanks to its genuine taste, is an ideal accompaniment to all types of cheese. If you want to pair a particular type of bread with our cheese, we recommend bread with walnuts or hazelnut.
- Avoid accompanying our cheese with foods that are excessively sweetened. Jams, compotes, or honey that are too sweet could override the taste of the cheese.
Accompany our cheeses with fruit and vegetables that cleanse the palate and reactivate the taste buds.
- Fruits: apples, sour pears and non-sweet white grapes, as well as juicy and acidic citrus fruits
- Crunchy vegetables such as cucumbers and carrots that will bring freshness to the tasting, some varieties of tomatoes, vegetables marinated in olive oil (peppers, courgettes, aubergines, mushrooms and other vegetables) or with a simple green salad enhanced with a drizzle of olive oil and lemon juice (in this case opt for lettuce or curly endive.