ARGIOLAS FORMAGGI SRL

Pecorino Sardo Maturo has a cylindrical shape with flat faces and right height. The rind is stiff and smooth, ocher yellow. The paste is straw yellow and become more intense depending on the seasoning. The aroma is intense, with hints of hay, toasted notes, an animal note and bread crust.

Pecorino Romano is a hard, coocked cheese, produced with fresh whole sheep milk, coagulated with lamb rennet. The texture is white, compact and slightly holed. The flavour is aromatic, slightly spicy and savory as a table cheese. Intense and spicy as grated cheese.

Pecorino Sardo Dolce has a cylindrical shape with flat faces and a straight or a slightly convex height. Straw yellow crust, smooth and thin. The paste is white, soft, compact, with sparse holes. With a sweet and aromatic taste. From the scents of fresh milk, pastures and mediterranean flowers, with a sweet, aromatic taste and slightly acidulous

Pecorino produced from raw milk and lamb rennet, with strong rind, smooth or wrinkled and slightly oily, for the natural scaling, the height is called "mule's back". The paste is strong, tending to friable, white in color, depending on the seasoning, with regularly distributed and fine holes. The aromatic intensity is medium-high, the scents are those of hay, spices with toasted and animal notes, the strong flavor becomes more spicy with maturation.

Fresh soft white-paste cheese from Goat milk with bloomy crust. The white pastetending to straw yellow and crust white chalk, usually gives light sensory notes and delicate, gives aromas of yogurt and champignon mushrooms in crust and a pleasantly buttery taste.

Fresh goat cheese with bloomy rind, covered with a soft white mold and paste straw-colored, soft, with a heart tending to creamy. The hints are of fresh milk and champignon mushroomsin the crust. The flavor is irresistible of butter, cream, elegant and delicate.

Strong paste, almost friable, white in color also for long seasonings, with thin and sparse holes. Hints and aroma are characteristic, with hints of melted butter, hay, nutmeg and intense and persistent irini. The strong tase becomes more spicy by the aging

Mixed cheese made from Cow and Sheep milk with striped rind. Compact, raw, white and slightly holed paste. Moderately intenseand aromatic taste, medium-long persistence.