Casu E Babbu's Alta Baronia Pecorino: A Cheese Against Standardization

25/10/2024 - In Sardinia, cheese making from sheep's milk is in the gastronomic and cultural DNA of the island.

Gianni Mele, founder of Casu e Babbu is among the artisans who carry on this tradition, thanks to a daily work respecting the naturalness of the production processes.


In fact, Gianni's Pecorino dell'Alta Baronia is a Slow food Presidium product that follows production logics far from standardization, which aim to highlight uniqueness and peculiarities.


In concrete terms, we are talking about raw milk processing of pecorino, a process that excludes pasteurization of the milk and any other use of external ferments.

Of course, this leads to less certainty and more difficulty, but to priceless results: it is thanks to this element that you can feel the territory in the product, the real flavor of Sardinian pastures and from which the animals take their nourishment.

Tasting Notes

On the nose the scents are reminiscent of the Mediterranean maquis and in the mouth the flavor is persistent, sweet and with a balanced spiciness, but as explained above the aromas will vary in each production according to the grazing of the sheep.
The semi-matured cheese also both in texture and in flavors is more accomondant and rounded, while going on with the months of aging you have a pecorino with an increasingly intense flavor and flakier texture.

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Pubblisher: OIP - Pubblisher: Only Italian Products