Aged Pecorino Rigatello cheese approx. 800g SV
The bold character of Sardinian pecorino, captured in an unmistakable wheel and enriched by long aging.
Rigatello Maturo Pecorino Stagionato Tallaroga is a semi-cooked table cheese made with whole sheep's milk from ewes raised free-range on the pastures of Sardinia.
The milk is coagulated with calf rennet and selected cultures, through a process that showcases the quality of the raw ingredients and guides the cheese toward an aroma-rich aging.
Its distinctive ridged surface and convex rind with a concave edge give the wheel a unique and recognizable look. The rind is dark in color, while the paste, after about 120–150 days of aging, turns white with a firm, compact texture.
On the palate, it shows a bold character, with a sharp, aromatic taste that is intense and long-lasting. Aging gives it a personality especially suited to lovers of rich, full-flavored pecorino.
Why choose it:
Whole sheep's milk
Ewes raised free-range on the pastures of Sardinia
Semi-cooked curd
Calf rennet and selected cultures
Aged for about 120–150 days
Distinctive ridged surface
Dark-colored rind
White paste
Sharp, aromatic taste
How to enjoy it
Rigatello Maturo is ideal served in wedges or shavings, paired with pane carasau and honey or jam, which create a delightful contrast with its sharp, aromatic notes.
It's a perfect star for a Sardinian cheese board, paired with full-bodied red wines. Its intensity also makes it excellent for enriching first courses, baked pasta dishes, and traditional recipes.
Size
Wheel with a diameter of about 22 cm, with a ridged surface, convex rind with a concave edge, and dark-colored crust. 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, aromatic flavor.
The bold character of Sardinian pecorino, captured in an unmistakable wheel and enriched by long aging.
Rigatello Maturo Pecorino Stagionato Tallaroga is a semi-cooked table cheese made with whole sheep’s milk from ewes raised free-range on the pastures of Sardinia.
The milk is coagulated with calf rennet and selected cultures, through a process that showcases the quality of the raw ingredients and guides the cheese toward an aroma-rich aging.
Its distinctive ridged surface and convex rind with a concave edge give the wheel a unique and recognizable look. The rind is dark in color, while the paste, after about 120–150 days of aging, turns white with a firm, compact texture.
On the palate, it shows a bold character, with a sharp, aromatic taste that is intense and long-lasting. Aging gives it a personality especially suited to lovers of rich, full-flavored pecorino.
Why choose it:
Whole sheep’s milk
Ewes raised free-range on the pastures of Sardinia
Semi-cooked curd
Calf rennet and selected cultures
Aged for about 120–150 days
Distinctive ridged surface
Dark-colored rind
White paste
Sharp, aromatic taste
How to enjoy it
Rigatello Maturo is ideal served in wedges or shavings, paired with pane carasau and honey or jam, which create a delightful contrast with its sharp, aromatic notes.
It’s a perfect star for a Sardinian cheese board, paired with full-bodied red wines. Its intensity also makes it excellent for enriching first courses, baked pasta dishes, and traditional recipes.
Size
Wheel with a diameter of about 22 cm, with a ridged surface, convex rind with a concave edge, and dark-colored crust. 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, aromatic flavor.
