The artisan dairy Erkìles di Giovanni Agostino Curreli is the first company in Sardinia to receive the “Vegetarian Quality” certification for the production of pecorino cheeses using exclusively vegetable rennet. Giovanni and his family are very friendly and enthusiastic, contact them and ask if it is possible to arrange a visit. You’ll find yourself in the middle of nowhere, you’ll find yourself in the wild Barbagia.
In the small village of Olzai, right in the center of the island, the best cheese of Sardinia
The 5 Best
Hard, raw, table and grating cheese. The pasta has a compact structure and aging matures strong flavors. Flavored with a natural humming treatment with Mediterranean leaves
It is a semi-cooked cheese, table, and grater, produced with vegetable rennet and made seasonally from heat-treated milk from sheep reared on pasture
It is a semi-hard, cooked and grated cheese produced seasonally from raw milk of sheep reared on pasture
It is a raw table cheese with a sweet and aromatic flavor. Fresh pasteurized whole sheep’s milk; lactic ferments; salt; coagulant produced by the thistle and mushroom.
It is slightly salty and has a compact consistency, excellent as a grater. Used in tomato salads, flakes on pasta etc …
[fareharbor shortname=”ecosportsardinia” fallback=”simple” full_items=”yes” flow=”137075″ items=”128493″ type=”responsive”]