Pecorino Sardo is one of the oldest cheeses in Sardinia, so much so that if it were a historical figure …… would have to tell so much about himself! In fact, you should know that the origins of this cheese date back to the time of the Nuragics who, unlike other prehistoric populations that were dedicated to agriculture, this population, however, was dedicated to the breeding of sheep.
That’s why Sardinia, with the passing of the centuries, has kept a millenary art handed down from father to son by ancient ancestors who had perfected a technique of cheese production, which even today, albeit with modern tools, has remained intact while scrupulously respecting the tradition!
This millenary tradition of sheep’s cheese production is also scrupulously followed by Riu Brothers’ farm, which in the north-west of Sardinia, among the pastures of the Nurra region, at the foot of Monte Forte mountain, produces Pecorino Monte Forte with techniques that remain anchored in the ancient Nuragic traditions!
The elements that diversify the cheese produced by Brothers Riu, making it unique, are many! In fact, all the milk used for its production comes only from Sardinian sheep and raised on the pasture of their farm.
The welfare of the animal is put first, with hand milking in the morning and evening. The milk obtained is processed directly on the farm without the aid of any heat treatment: which means it’s being processed raw.
The maturing process is carried out naturally.
Here are the Monte Forte Cheeses of Riu Brothers’ farm:
MONTE FORTE PECORINO CHEESE
manufactured from raw sheep’s milk
MONTE FORTE FRESH RICOTTA CHEESE
obtained from sheep’s milk whey
MONTE FORTE SMOKED SALTED RICOTTA CHEESE
obtained from sheep’s milk whey and smoked with Mediterranean essences
MONTE FORTE SPREADABLE MELTED CHEESE
made from sheep’s milk and without preservatives