Pecorino di Osilo
Osilo Pecorino
A little smaller and taller than the standard Sardinian wheel, and remarkably smooth on the palate, which comes from pressing it.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
Osilo, Ploaghe, Codrongianos, Tergu and Nulvi, Sassari province
How it is made
Few makers age their own; the wheels usually go to affineurs who keep them in natural rooms, turning them, washing them with water and brine and rubbing them with olive oil. Made October to July, aged 60 days at least.