The cheese that is produced in the area of Montescudo-Monte Colombo is made according to tradition, with raw milk, using only sheep milk coming from local farms, where there is only a limited amount of ovines. For this reason, cheese production is limited, in what regards quantity but also the period of production, which falls between the months of December and September. This local product can, thus, be defined as seasonal. The processing of cheese also includes being made in copper pots. The cheese can be eaten immediately, as first salt, or after 30 days, with a soft and creamy texture. Furthermore, starting from the month of June, cheese is seasoned and flavored with walnut leaves. This local production offers a different cheese compared to the one we’re used to find in supermarkets or in large distribution chains, because of its unique taste and fragrance which make it a healthy, tasty and nourishing food.

Consortiums, Associations, Committees
Consortium “Flavors of Montescudo and Monte Colombo”

COMMERCIALIZATION
Distribution
Direct, from producer to consumer sale, for small amounts. Sale in food or drink shops that are part of the Consortium of “Flavors of Montescudo and Monte Colombo”. Sale through other commercial channels, in exhibitions and markets.

USE AND CONSUMPTION
Meals
It can be served as a meal by itself, or in combination with other dishes.

HISTORY AND TRADITION
Historical insight
Cheese has been produced in the area since ancient times, since rural families used to own bovine and ovine animals that they treated to obtain milk, a resource also used for the production of cheese. With time, inhabitants of Sardinian origin have brought their own traditions and expertise, among which there is that of cheese production, adding up to the already existing local tradition.