Cheese

The Ogliastrian cheese are famous all over the world. From ewe's cheese to the mountainous caprine cheese, from the half and half ewe-caprine cheese up to the several milk products.

In the Ogliastrian shepherd folds lives the know-how handed down from antique generations about handicraft techniques of preaparing milk and cheese, techniques token over and assimilated by the Ogliastrian cheese factories.

The most renowned varieties of Ogliastrian cheese are the fresh or mature 'pecorino', the soft mountain caprine, the half and half ewe-caprine cheese and numerous derivatives of milk such as the 'ricotta' (sort of cottage cheese) and the characteristic "casu axedu", slightly acid flavoured soft cheese prepared according to antique tarditions: one of the last treasures of the shepherds who maintain the past with the same flavour and the same care as ever, therefore, they deserve a place of emboss in the Ogliastrian cheese tradition.

The cheese, caprine and ewe's cheese, can be bought between May and July directly from the shepherds or, during the whole year, in the various cheese factories in the surroundings.