Pantaleo Cheese from Sardinia

I’m not exaggerating when I say this cheese lingered in my mind for a full year after I first tasted it. Made from the milk of Capra Sarda goats in Sardinia, the cheese is aged for at least 100 days which cleans up any goaty, barnyard-y flavors. Instead, the flavor is remarkably savory and balanced between salty, lemony brightness and fresh cracked black pepper—even though there's no lemon or pepper added. It’s firm and a bit crumbly, and it almost tastes like cacio e pepe in cheese form, which is exactly as delicious as it sounds.

Try swapping it for recipes that call for Pecorino Romano: shave it over pasta, crumble it on roasted vegetables, or serve alongside fruit to contrast the umami taste.

Goat's milk
Pasteurized
Traditional rennet