Slightly smaller and taller than the classic Sardinian sheep’s milk cheeses, Osilo Pecorino has an incredible smoothness, the result of pressing during production. Few producers age their cheese, instead passing it on to agers who tend to the cheeses, keeping them in natural aging rooms, regularly turning them, washing them with water and brine and rubbing the surface with olive oil.
Traditionally produced from October to July with a minimum aging period of 60 days.
Osilo, Ploaghe, Codrongianos, Tergu and Nulvi Municipalities, Sassari Province
Presidium supported by
Sardinian Regional Department of Agriculture and Agro-Pastoral Reform
tel. +39 079 42491
333 4508174-329 3130649
Località Monte Luiu
via Campicello, 13
tel. +39 079 42695-342 1267115
Tel. +39 342 1267115