Quercus Aged Pecorino Cheese – Il Vecchio Contadino 3.2 kg approx. SV
A sheep's cheese with authentic character and strong Sardinian identity, capable of transforming with aging: soft and bold when young, intense and flavorful when it reaches greater maturity.
Quercus Il Vecchio Contadino is a raw-paste table cheese, produced with whole sheep's milk from sheep raised in the green pastures of Sardinia.
The milk is coagulated raw with lamb rennet paste, a process that helps preserve and enhance the characteristics of the milk and give the cheese its distinctive flavor profile.
The wheel features the characteristic mule-back edge, while the rind is distinguished by its dark appearance, also available in the characteristic black-capped version. The paste is white or slightly straw-colored.
The flavor evolves progressively with aging, becoming increasingly bold and sharp. In the first four months it is an excellent table cheese; beyond six months of aging it reaches a consistency and intensity ideal for use as a grating cheese.
Why choose it:
Whole sheep's milk
Sheep raised in the green pastures of Sardinia
Uncooked curd
Coagulated raw with lamb rennet paste
Characteristic mule-back edge
Dark or black-capped rind
White or slightly straw-colored paste
Flavor progressively sharper with aging.
Excellent as table cheese up to 4 months.
Exceptional as grating cheese beyond 6 months.
How to enjoy it.
In the first months of aging, Quercus Il Vecchio Contadino is ideal to enjoy sliced or in wedges, to appreciate its character and balance.
It pairs perfectly with pane carasau, honey, preserves and dried fruit, and is a natural star of Sardinian cheese boards.
With aging beyond six months, its paste becomes particularly suitable for grating, to give character to first courses, baked pasta dishes and traditional recipes.
Format.
Wheel with characteristic mule-back edge and indicative weight of 3.1–3.5 kg.
Quercus Il Vecchio Contadino: a sheep's cheese that tells the story of Sardinia and that, with time, transforms its character, until it becomes a grating cheese with intense and bold flavor.
A sheep’s cheese with authentic character and strong Sardinian identity, capable of transforming with aging: soft and bold when young, intense and flavorful when it reaches greater maturity.
Quercus Il Vecchio Contadino is a raw-paste table cheese, produced with whole sheep’s milk from sheep raised in the green pastures of Sardinia.
The milk is coagulated raw with lamb rennet paste, a process that helps preserve and enhance the characteristics of the milk and give the cheese its distinctive flavor profile.
The wheel features the characteristic mule-back edge, while the rind is distinguished by its dark appearance, also available in the characteristic black-capped version. The paste is white or slightly straw-colored.
The flavor evolves progressively with aging, becoming increasingly bold and sharp. In the first four months it is an excellent table cheese; beyond six months of aging it reaches a consistency and intensity ideal for use as a grating cheese.
Why choose it:
Whole sheep’s milk
Sheep raised in the green pastures of Sardinia
Uncooked curd
Coagulated raw with lamb rennet paste
Characteristic mule-back edge
Dark or black-capped rind
White or slightly straw-colored paste
Flavor progressively sharper with aging.
Excellent as table cheese up to 4 months.
Exceptional as grating cheese beyond 6 months.
How to enjoy it.
In the first months of aging, Quercus Il Vecchio Contadino is ideal to enjoy sliced or in wedges, to appreciate its character and balance.
It pairs perfectly with pane carasau, honey, preserves and dried fruit, and is a natural star of Sardinian cheese boards.
With aging beyond six months, its paste becomes particularly suitable for grating, to give character to first courses, baked pasta dishes and traditional recipes.
Format.
Wheel with characteristic mule-back edge and indicative weight of 3.1–3.5 kg.
Quercus Il Vecchio Contadino: a sheep’s cheese that tells the story of Sardinia and that, with time, transforms its character, until it becomes a grating cheese with intense and bold flavor.
