Ovinforth is a Sardinian mixed milk blue cheese of pasteurized sheep and cow'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.
This version is made with real pistachio that add more texture and deep flavour to the blue cheese. 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 and cow's milk|
|Maturity||Aged at least 60 days in a cave environment|
|Average Weight||2.2 Kg|
Ingredients: sheep milk, cow's milk, rennet, salt.