“Formed in a straw basket” in Sardinia, the Island off the West coast of Italy, this artisan sheep cheese is made, with the addition of whole peppercorns, from December to July by the Villecco Family. A nice table cheese, use on salad, pizza, or pasta; good for slicing or grating. Taste: Balanced; rich, nutty, peppery and bold. Pairings: Riesling. Made with pasteurized sheep's milk and traditional rennet.