Cutter
Delicate and valuable, generally produced in the zone of Montiferru.
Excellent especially in autumn.
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Fresh
Half-finished Pasta, very damp, not too salted. Used to make sweets (i.e.
sebadas) and antipasti.
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Roman Pecorino
Its name shows the origin; exclusively made with milk of sheep - spicy
taste. Used especially as dressing for pasta and soups. Made in big
forms, about 20 Kg each.
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Sardinian Pecorino
D.O.C. cheese exclusively produced in Sardinia, made in about 3 Kg shapes.
Till three months of ripening it is consumed roasted or as a table cheese,
after six months of seasoning it is used for grating.
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 Peretta
Made in about 0,5 Kg shapes, eaten few days after its production as sandwich
filling or for fast dinners. Good roasted, also trimmed with honey.
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Cottage cheese (kind)
Finished the cheese making, the residue serum is recooked - in this way it
becomes cottage cheese. Different typologies: mild, middle table seasoning,
long seasoning.
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