Vegetarian cheeses into the future

Giovanni Agostino Curreli’s artisan cheese factory Erkìles is the first company in Sardinia that receives the “Vegetarian Quality” ® certification for the production of Pecorino cheeses using only vegetable rennet.


1. AROMATIZZATO

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Hard, raw, table and grating cheese. The pasta has a compact structure, which with aging matures to shell, acquiring strong flavors. Flavored with a natural humming treatment with Mediterranean leaves


2. OVINO

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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


3. MAIMONE

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It is a semi-hard, cooked and grated cheese, produced seasonally from raw milk of sheep reared on pasture


4. CACIOTTA

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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.


5. RICOTTA

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It is slightly salty and has a compact consistency, excellent as a grater. Used in tomato salads, flakes on pasta etc … Whey obtained during the production of cheese comes from the milk of milking sheep of Sardinian breed.


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