Osilo Pecorino

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.

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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 Osilo producers who use whole, raw milk which produce their own animals, without introduced cultures and with natural rennet.

Production area
Osilo, Ploaghe, Codrongianos, Tergu and Nulvi Municipalities, Sassari Province

Supported by
Sardinian Region

Producers

Luigi Pulinas
Osilo (Ss)
Località Pittone
Tel.+39 333 4508174
aziendapulinas@tiscali.it

Gavinuccio Turra
via Campicello, 13
Località Monte Luiu
Osilo (Ss)
Tel. +39 342 1267115
gavinuccioturra@virgilio.it

Slow Food Presidium Producers’ Coordinator
Gavinuccio Turra
Tel. +39 342 1267115
gavinuccioturra@virgilio.it