Caseificio Garau dal 1880 - Formaggi sardi che fanno storiaCaseificio Garau dal 1880 - Formaggi sardi che fanno storiaCaseificio Garau dal 1880 - Formaggi sardi che fanno storiaCaseificio Garau dal 1880 - Formaggi sardi che fanno storia
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  • OUR HISTORY
  • The cheese factory
  • OUR CHEESE
    • Sheep’s milk cheese
      • Granduca di Mandas
      • Su Zinnibiri
      • Colline di Mandas mild
      • Colline di Mandas mature
      • Su Nuraxi mild
      • Su Nuraxi mature
      • Giunco
      • Piccolo Giunco
      • Piccante di Trexenta
      • Cardureu
      • Dolce di Mandas
    • Organic Cheese
      • Baddhe Bio
    • Goat’s milk cheese
      • Dolce Caprino
      • Su Crabittu
    • Ricotta
      • Fresh Sheep Ricotta
      • Salted Sheep Ricotta
    • Cheese cream
      • Su Angiu – sweet, hot, red pepper
    • Cheese gift boxes
  • TERRITORY
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Piccante di Trexenta

Piccante di Trexenta is a pecorino table cheese, made using only fresh sheep’s milk from pastures of Sardinia’s countryside. It has a strong flavour which combines with the mildness of the cheese. It is flavoured with red pepper which gives it a strong, piquant taste with spicy notes. It is cylindrical, with a straight outer edge, and weighs about 2.50 kg. Its maturing requires a period between 20 days and 6 months. The paste is soft, compact, red/straw coloured, veined with small red pepper flakes.  It is excellent served with dark chocolate to exalt its piquant scent and for those who love trying different flavours.

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