This ancient goat’s cheese, with its strong yet delicate flavour, is produced in Sardinia according to traditional methods. Easily recognisable by its aromatic and characteristic taste, goat’s cheese is considered lighter than sheep’s cheese. Rich in nutrients including iron, potassium and magnesium, it is often chosen by those who cannot tolerate milk well because of its high digestibility. Our Sardinian goat’s cheese is excellent as an appetiser in cubes on a serving tray accompanied by cold meats and crispy carasau bread, or eaten on its own at the end of a meal. And if you want to try out new ideas in the kitchen, we recommend combining it with a small salad of radicchio, thinly sliced and dressed with extra virgin olive oil and our fragrant whole wheat myrtle salt.