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.
Season
Traditionally produced from October to July with a minimum aging period of 60 days.
Osilo Pecorino is a unique product, of particular importance within its local context. Yet production is fragmentary and very low compared to its potential. Most of the herders sell their milk to large dairies, because they don’t have the facilities and tools necessary for cheesemaking and direct sales. The Presidium unites the few Osilo producers who take care of the whole production chain, including aging. They follow a production protocol which does not allow the cheese to be made with milk from more than one farm or, worse, from sheep raised indoors.
Production area
Osilo, Ploaghe, Codrongianos, Tergu and Nulvi Municipalities, Sassari Province
Presidium supported by
Sardinian Regional Department of Agriculture and Agro-Pastoral Reform
Production area
Osilo, Ploaghe, Codrongianos, Tergu and Nulvi Municipalities, Sassari Province
Presidium supported by
Sardinian Regional Department of Agriculture and Agro-Pastoral Reform
Luigi Pulinas
Osilo (Ss)
Località Pittone
tel. +39 079 42491
333 4508174-329 3130649
aziendapulinas@tiscali.it
Gavinuccio Turra
Osilo (Ss)
Località Monte Luiu
via Campicello, 13
tel. +39 079 42695-342 1267115
gavinuccioturra@virgilio.it
Osilo (Ss)
Località Pittone
tel. +39 079 42491
333 4508174-329 3130649
aziendapulinas@tiscali.it
Gavinuccio Turra
Osilo (Ss)
Località Monte Luiu
via Campicello, 13
tel. +39 079 42695-342 1267115
gavinuccioturra@virgilio.it
Slow Food Presidium Producers’ Coordinator
Gavinuccio Turra
Tel. +39 342 1267115
gavinuccioturra@virgilio.it
Gavinuccio Turra
Tel. +39 342 1267115
gavinuccioturra@virgilio.it
