It owes its name to the cone shape of the reed baskets(a plant common in the cheese production area) in which it was made and stored, to this day synthetic baskets suitable for food contact are used. The rind of the cheese is gray in color, while the paste is ivory-white in color. The flavor is intense and aromatic, with notes of field grasses and sheep’s milk.

Production is artisanal and is done according to ancient local traditions. The cheese is processed by hand and aged in cool, ventilated rooms for at least three months.

A prized cheese appreciated by lovers of typical Sardinian and Italian cheeses. It is eaten both on its own and as an ingredient in many traditional Sardinian culinary preparations, such as zuppa gallurese or fregula with clams.

The production of Su Cagliaresu requires high quality raw materials and the utmost care in processing. Flocks of sheep and goats are raised in the pastures of Sardinia, where they feed on wild grasses that give the milk a unique and characteristic flavor. The milk is processed using artisanal and traditional techniques, including the use of natural rennet and maturation in controlled environments.

It deserves to be proposed to your clients who wish to discover the gastronomic treasures of Sardinia.