Sardinia

Campeda – Aged sardinian pecorino DOP

around 700gr

€17,50

VAT included

Milk Sheep

The most iconic cheese in Sardinian tradition

Best eaten with fig jam

Excellent grated over pasta with tomato sauce

Campeda aged pecorino cheese with a compact, semi-hard paste, slightly open due to the breaking of the curd during its processing, straw yellow in colour, with a savoury and aromatic taste. The rind is smooth and treated with extra virgin olive oil, so that it does not break, for a final persistent and delicate aroma.
Produced using a selection of whole ewe's milk from wild grazing Sardinian farms.
The pastures of the Lacesa dairy are characterised by constant ventilation and the nearby presence of sea coasts, and the cheese's intense flavour is also due to the presence of aromatic herbs and shrubs on which the sheep feed.

Matured sheep's cheese has a pleasantly aromatic and piquant flavour. Its enveloping aroma is reminiscent of the green pastures. As well as being eaten in its natural state, accompanied by honey or fig jam, it is excellent grated over pasta for an unmistakable flavour!
For your aperitif, try it on warm croutons with olive oil and pine nuts.
As it is a tasty cheese with a strong flavour, the ideal wine to pair with this cheese is the classic Cannonau di Sardegna or Brunello di Montalcino.

The Sardinian pecorino di Lacesa is protected by the denomination of origin because it is produced according to tradition and using only Sardinian milk. It is one of the oldest cheeses in the Sardinian tradition and its origins date back to the 18th century when the Nuragics dedicated themselves to sheep farming as the main means of subsistence on the island.

Maturing: 120 days

It is our priority to pack and ship the products securely. All the different types of cheese are vacuum-sealed and we use dry ice and thermal bags.

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Sheep's milk, salt, rennet, lactic ferments. (Without preservatives)

Techical sheet

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