It is our best known cheese, the best-selling Sardinian fresh pecorino in Italy. It comes only from whole sheep’s milk from Sardinian pastures and matures in just 20-25 days. The rind is light yellow, striped, surface treated with a preservative that protects it from mold. The paste is cream-colored, soft, with slight holes. It tastes and smells like milk, is soft to cut into appetizing slices or cubes.