Su Nuraxi showcases time-honored cheesemaking techniques, proudly passed down from generation to generation, an approach that's embodied in a cheese with an old soul. Made from fresh sheep's milk sourced from the inland pastures of Sardinia, this Pecorino features bold, aromatic flavors where hints of nuts meet spicy, toasted notes, though it tends towards ever greater spiciness as it matures. Highly nutritious and easy to digest, it's used both as an appetizer and as a topping, sprinkled over ricotta ravioli or culurgiones. It's also excellent on its own, especially when sliced, warmed in a pan with extra virgin olive oil, and then spread on pane carasau (Sardinia's traditional thin bread).
