Montenieddu is a delightful, family-run producer that makes cheese using strictly artisanal methods and only with raw milk from their own sheep. Fiore Sardo PDO, made between December and June (according to tradition) and aged for a minimum of 105 days, is a mainstay. But there’s so much more. Try their traditional pecorino, blue cheese, the ‘granortzaesu’, caciotta, ricotta (both fresh and aged) and creamy spreads, which can be used as toppings (there’s also a spicy version).

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