Unusually for an island with a 4000 mile coastline, seafood does not play a significant part in our traditional Sardinian cuisine.
People who live in the coastal regions of Sardinia are still considered newcomers, having arrived over the centuries with the waves of different invading armies.
The indigenous islanders, pushed ever further into the interior, developed a cuisine that was predominantly cheese and meat based and that tradition continues today. As a result Sardinia is much feted for its cheese and almost all are pecorino, the name given to any number of ewe’s milk cheeses throughout Italy from the word pecora for sheep.
In Sardinia they range from the week old, creamy Ricotta Mustia to Fiore Sardo, a matured pecorino whose name Sardinian Flower refers to the paste of cardoon flowers traditionally used to coagulate the milk instead of rennet.
Selling these Sardinian pecorinos is how the company started 4 years ago when we would drive around London, our little van loaded down with wonderful farmhouse cheeses from all over the island. Today we continue to sell a wide range but don’t forget the rest of our list which includes such Italian classics as Taleggio, Gorgonzola and Parmigiano Reggiano.
go to Italian Cheese Section
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