Description
Podda Classico is a hard-textured Sardinian cheese, made with cow's milk and/or sheep's milk, rennet, and lactic ferments. It has a thick and hard crust, dark brown in color, while the paste is white or straw-colored, with scattered medium-small eyes. The flavor is intense and persistent, with notes of butter and mature milk, while the texture is compact and crumbly. This cheese is aged for at least 6 months, but can be aged up to 18 months, depending on the desired taste. It is ideal to be enjoyed on its own, but it is also suitable for use in cooking, for example grated over pasta dishes or as an ingredient in the preparation of sauces and dressings. In response to user inquiries, both cow's milk and sheep's milk are used in the production of Podda Classico, while salt, rennet, and lactic ferments are the necessary ingredients to obtain the cheese. No preservatives are used. Pairings: Podda Classico Sardinian cheese pairs perfectly with a full-bodied and tannic red wine like Cannonau di Sardegna. In cooking, I recommend using it grated over homemade fresh pasta, seasoned with a tomato and Sardinian sausage sauce. Alternatively, it can be used as the main ingredient for a savory pie with spinach and smoked bacon. Storage: Store in the refrigerator Other: Nutritional values per 100g: energy 1737 kJ/419kcal fats 34g of which saturated fatty acids 23g- carbohydrates 0.2g of which sugars 0.2g- proteins 28g - salt 1.9g,