Since its inception in 1966, The company (cooperative) “Sa Costera” is and has been the largest producer of cheeses in the Goceano region, along with its 500 partners. The cheese dairy utilizes the latest technology and complies with all European regulations related to hygiene, milk processing and the ripening and maturing of cheese. The company produces a wide range of cheeses and cheese derivatives that satisfies the demand of all their customers.
Pecorino Romano DOP ( Designated Protected Origin)
Pecorino Romano is one of the few cheeses in the world that can boast ancient origins. The sheep that freely graze in the Sardinian countryside produce the milk from which this cheese of nobility is made, for over 200 years. The cheese is cylindrical in shape with a flat face and is available in a variable weight between 22 and …show more content…
The result is a semi-cooked paste. Depending on the ripening process, the body of the cheese can be soft, solid or with sparse cavities/eyes. The taste tends to be sweet and seasoned. It can be used as a table cheese or in gastronomic preparations. It's produced in weights/wheels of 2-3 kg.
Sandalio
“Sandalio” is a cheese produced from sheep's milk and lamb's rennet. It has a semi-cooked paste with a slightly straw coloured appearance. This depends again on the ripening process, it presents a solid and compact structure with a light distribution of holes. The taste leans towards a spicy flavour, good for the table and for gastronomic preparations. It is produced in weights of 3 kg.
Nuraghe
“Nuraghe” is a cheese made from sheep's milk and lamb's rennet, with a classic "mule back" shape. The body of the cheese is white and compact. The longer it ages it, the spicier it becomes. It's excellent to use as a starter dish, as an appetizer or as a table cheese. It can be used as a grating cheese, to dress various types of pasta dishes. Approx. weight 3 Kg.
Monte
Pecorino Romano DOP ( Designated Protected Origin)
Pecorino Romano is one of the few cheeses in the world that can boast ancient origins. The sheep that freely graze in the Sardinian countryside produce the milk from which this cheese of nobility is made, for over 200 years. The cheese is cylindrical in shape with a flat face and is available in a variable weight between 22 and …show more content…
The result is a semi-cooked paste. Depending on the ripening process, the body of the cheese can be soft, solid or with sparse cavities/eyes. The taste tends to be sweet and seasoned. It can be used as a table cheese or in gastronomic preparations. It's produced in weights/wheels of 2-3 kg.
Sandalio
“Sandalio” is a cheese produced from sheep's milk and lamb's rennet. It has a semi-cooked paste with a slightly straw coloured appearance. This depends again on the ripening process, it presents a solid and compact structure with a light distribution of holes. The taste leans towards a spicy flavour, good for the table and for gastronomic preparations. It is produced in weights of 3 kg.
Nuraghe
“Nuraghe” is a cheese made from sheep's milk and lamb's rennet, with a classic "mule back" shape. The body of the cheese is white and compact. The longer it ages it, the spicier it becomes. It's excellent to use as a starter dish, as an appetizer or as a table cheese. It can be used as a grating cheese, to dress various types of pasta dishes. Approx. weight 3 Kg.
Monte