Ovinforth is a Sardinian pecorino blue cheese of pasteurized sheep's milk from Thiesi.
After 30 days of aging, the same penicillium of French Roquefort has added to the cheese with metal nails, after that the cheese is seasoned at least 60 days in a cave to mature its blue/brown veins.
Ovinforth is mellower and less salty than the Roquefort that inspired it. It is rindless, with a firm creamy texture. It is nutty, buttery and slightly sweet in aftertaste, with the blue giving it strong flavour that is slightly piquant and aromatic.
| Milk | Pasteurised sheep's milk |
| Maturity | Aged at least 60 days in a cave environment |
| Rennet | Lamb |
| Average Weight | 2.2 Kg |
Ingredients: sheep milk, rennet, salt.