A unique goat cheese made from the best goat milk of the green pastures of Dolianova and Parteolla territories, created by Argiolas Formaggi, a family owned cheese manufacturer in Southern Sardinia.

This goat cheese was aged for a minimum of 180 days. The paste is hard, tending to crumbly, white in color, even with long maturation, with sparse and fine eyes.

The scents and aroma are characteristic, with intense and persistent hints of melted butter, hay, nutmeg and herbs. The strong flavor becomes spicier with maturation.

Pair this cheese with honey, nuts, and dried fruits: Highlight the cheese’s nuttiness with accompaniments like figs, almonds, or walnuts. Serve with crusty bread: Thinly slice or crumble the cheese for pairing with artisan bread and preserves.

You can try it as a topping for pasta dishes or on salads: sprinkle over mixed greens, roasted beets, or a pear-and-walnut salad for extra tang. For soups, add to creamy soups (like tomato or potato) for a sharp, flavorful garnish.