For over two thousand years, flocks of sheep roaming freely in the Sardinian countryside have produced the milk used for this cheese made with lamb rennet. In the imperial palaces of the ancient Romans, during banquets, it was considered the perfect side dish, and its long shelf life made it a staple of the Roman legions. The flavor is aromatic: slightly spicy and savory as a whole cheese, and intensely spicy in grated form.
