Cheese is the generic name for a group of fermented milk-based food products produced worldwide in a wide range of flavors and forms. Although there is no reliable estimate of the number of cheese varieties produced throughout the world, well over 1000 named varieties are recognized.
Why you should try a “Cheese” food tour in Sassari?
Sassari is a well-known productive city in cheese and also incredible range of flavors wines. When we talk about Sassari cheese, we consider three type of cheese: those produced in local dairies from milk from free-grazing or pasture-grazing cows in Sassari.
There is a variety of cheese Pecorino of Osilo made of ovine milk. It takes its name from the town of origin, even if its production extends to other localities around Sassari, arriving to Nurra. The cheese from Sassari has a cylindrical shape, a yellowish thin crust, a soft paste that become harder with aging and seasoning. Sassari cheese always having strong as spicy taste. Sassari produce excellent both as a table cheese and as some ingredients.
Characteristics of the cheese that you could find during a food tour in Sassari:
The variety of soft cheese are 100% made from sheep’s milk with calf rennet. These are straw white color when young and brown when mature with smooth rind cylindrical shape. A semi-cooked cheese for table and for grating also made from sheep’s milk with liquid calf rennet. These take a straw yellow color with the tendency as maturation progress. Sassari cheese are soft when young with tiny holes, harder and sometimes slightly grainy when matured. A hard cheese, cooked, made with fresh whole sheep’s milk with lamb rennet, sourced exclusively from farmers within the production region. These flavor of the cheese are aromatic, slightly sharp and savory as a table cheese, strong and sharp when grated.