Aged Sardinian Pecorino Cheese

Gran Lait is an aged pecorino cheese with a cooked paste: smooth, firm, compact, and slightly grainy. Pale straw-white in color, it shows small crystals typical of long-aged cheeses, with occasional tiny eyes and layers.

The wheel is cylindrical with flat faces, straight sides, 32 cm in diameter, and 18–24 cm in height. Weight 10–15 kg. The inedible rind is smooth and straw-yellow.

It offers an intense aroma and a sweet, aromatic, pleasantly piquant flavor when aged. Eaten at the table or grated after 18 months of ripening, it is an excellent condiment for many Mediterranean dishes.

Elighe is an aged pecorino cheese with a compact paste and a pale straw-white color. Minimum ripening: 90 days.

The wheel is cylindrical and smooth, with flat faces, slightly convex sides, 20 cm in diameter, and 12–16 cm in height. Weight 2.5–3 kg. The rind is smooth, straw-yellow to light brown.

It has an intense aroma, with a sweet flavor when young and a pleasantly piquant note as it ages. An excellent table or grating cheese, depending on the degree of maturation.

Camedda is an aged pecorino cheese with a compact white paste. Minimum ripening: 90 days.

The wheel is cylindrical and smooth, with flat faces, mule-back sides, 16 cm in diameter, and 10–12 cm in height. Weight 2.7–3.5 kg. The rind is smooth and black.

It has an intense aroma, a tangy-sweet taste when young, and a pleasantly piquant flavor when aged. Enjoyed as a table cheese, grated, or as an ingredient in recipes.

Runara is an aged pecorino cheese with a hard ivory paste. Minimum ripening: 90 days.

The wheel is basket-molded, with flat faces and slightly convex sides, 15–16 cm in diameter, and 10–12 cm in height. Weight 2–2.5 kg. The rind is ridged and light brown.

It has an intense aroma, with a bold flavor when young that becomes pleasantly piquant with aging. Excellent as a table or grating cheese, depending on the maturation.