Pecorino di Osilo

Aromas of herbs, dry wood, and sheep’s milk give way to a buttery, melting flavour with a toasted-hazelnut finish.

This small pecorino is made from the raw (unpasteurized) sheep’s milk of the Pulinas family’s own flock near Osilo on Sardinia, the island west of mainland Italy. Aged for at least three months, it’s best enjoyed in generous slices.