Is a Sardinian Pecorino Blue Cheese of pasteurized sheep's milk from Thiesi. Rind less, nutty, and buttery. After 30 days of aging, the same penicillium of French Roquefort has added to the cheese with metal nails, after that the cheese ages for at least
It is seasoned at least 60 days in a cave.
Ovinforth is mellower and less salty than the Roquefort that inspired it. It has a firm creamy texture cheese with veins, strong flavour slightly piquant and aromatic
Ingredients: sheep milk, rennet, salt, weight: 2.0 – 2.2 kg, Rennet: calf ,
It is seasoned at least 60 days in a cave.
Ovinforth is mellower and less salty than the Roquefort that inspired it. It has a firm creamy texture cheese with veins, strong flavour slightly piquant and aromatic
Ingredients: sheep milk, rennet, salt, weight: 2.0 – 2.2 kg, Rennet: calf ,