Aged Pecorino Rigatello Cheese approx. 3.2 kg SV
The bold character of Sardinian pecorino, enclosed in an unmistakable shape and enriched by long aging.
Rigatello Maturo Aged Pecorino Tallaroga is a semi-cooked table cheese, produced with whole sheep's milk from sheep raised free-range in the pastures of Sardinia.
The milk is coagulated with calf rennet and selected ferments, through a process that enhances the quality of the raw material and guides the cheese toward a maturation rich in aromas.
Its characteristic ridged surface and rounded side with a concave angle give the wheel a unique and distinctive appearance. The rind is dark in color, while the paste, after aging for about 120–150 days, takes on a white color and a compact texture.
On the palate, it expresses a decisive character, with a sharp, aromatic, intense, and persistent taste. The aging process gives it a personality particularly suited to lovers of pecorino with a rich and pronounced flavor.
Why choose it:
Whole sheep's milk
Free-range sheep raised in Sardinian pastures
Semi-cooked paste
Calf rennet and selected ferments
Aging of approximately 120–150 days
Characteristic ridged surface
Dark-colored rind
White paste
Sharp and aromatic taste
How to enjoy it
Rigatello Maturo is ideal served in wedges or shavings, accompanied by carasau bread and honey or jams, which create a pleasant contrast with its sharp and aromatic notes.
It is a perfect centerpiece for a Sardinian cheese board, to be paired with structured red wines. Its intensity also makes it excellent for enriching first courses, baked pasta, and traditional recipes.
Format
Wheel with a diameter of about 22 cm, with a ridged surface, rounded side with a concave angle, and dark-colored rind. Approximate weight 3–3.2 kg.
Rigatello Maturo: the unmistakable shape of Rigatello and the intense character of an aging process that enhances its sharp and aromatic taste.
The bold character of Sardinian pecorino, enclosed in an unmistakable shape and enriched by long aging.
Rigatello Maturo Aged Pecorino Tallaroga is a semi-cooked table cheese, produced with whole sheep’s milk from sheep raised free-range in the pastures of Sardinia.
The milk is coagulated with calf rennet and selected ferments, through a process that enhances the quality of the raw material and guides the cheese toward a maturation rich in aromas.
Its characteristic ridged surface and rounded side with a concave angle give the wheel a unique and distinctive appearance. The rind is dark in color, while the paste, after aging for about 120–150 days, takes on a white color and a compact texture.
On the palate, it expresses a decisive character, with a sharp, aromatic, intense, and persistent taste. The aging process gives it a personality particularly suited to lovers of pecorino with a rich and pronounced flavor.
Why choose it:
Whole sheep’s milk
Free-range sheep raised in Sardinian pastures
Semi-cooked paste
Calf rennet and selected ferments
Aging of approximately 120–150 days
Characteristic ridged surface
Dark-colored rind
White paste
Sharp and aromatic taste
How to enjoy it
Rigatello Maturo is ideal served in wedges or shavings, accompanied by carasau bread and honey or jams, which create a pleasant contrast with its sharp and aromatic notes.
It is a perfect centerpiece for a Sardinian cheese board, to be paired with structured red wines. Its intensity also makes it excellent for enriching first courses, baked pasta, and traditional recipes.
Format
Wheel with a diameter of about 22 cm, with a ridged surface, rounded side with a concave angle, and dark-colored rind. Approximate weight 3–3.2 kg.
Rigatello Maturo: the unmistakable shape of Rigatello and the intense character of an aging process that enhances its sharp and aromatic taste.
