The west coast of Sardinia has perfect grazing conditions on the hilly slopes overlooking the sea. Shaped in the regional ‘donkey-back’ form – flat top and bottom with convex sides – with a smooth dark brown rind from olive oil and cinder rubbing, preventing the growth of moulds. The compact texture with little eyelets gives an intense and persistent taste and an aroma of dry grass and earthy farmyard. The finish is spicy and sharp. Great as a table cheese or to be used in cooking – versatile.