Pantaleo

Milk Type: Capra Sarda Goat
Style: Firm
Treatment: Pasteurized
Rennet: Traditional
Origin: Sardinia, Italy
Mouthfeel: Dry, Crumbly, Grainy
Flavor: Sweet, Floral, Spruce, Tangy, Umami, Black Pepper 

Beyond Italy’s Western Coast lies the Mediterranean Island of Sardinia, home to 4 million sheep and a history of rearing dairy animals that spans thousands of years. It’s terrain is so barren, wild, rocky, and mountainous that even the grass must be coaxed into growing. Cheese produced here is good, primitive, and honest. Pantaleo is a rare glimpse into a world of mouth-watering goat cheeses that could exist, if Sardinia wasn’t jam packed with the highest sheep count per sq inch in the world. This 100 day aged gem hints at the rugged terrain’s sweet side. It’s dry, Manchego-like, texture delicately crumbles on your palate, but not before aromas of spruce and lemon envelope your senses. The paste sweetens out after a quick tangy kick and flavors of citrus and black pepper linger just above Pantaleo’s savory umami core.