Although building on a long tradition of Sardinian pecorinos, the Gran Cru is a newcomer. Its exquisite taste comes from a combination of three elements: the richness of Sardinian sheep's milk, production process based on the Parmigiano method, and 20 months of aging (a typical pecorino is aged 4 to 6 months). The use of the Parmigiano maturation method better preserves and accentuates the characteristic flavors of Sardinian milk. Featuring a noble structure and firm texture, it surprises by the complexity of its aromas and the sweet undertones of fresh milk.

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Characteristics

	Flavor: beautifully blends the sophistication of a cheese aged for 20 months with the lively notes of fresh milk.
	Taste: sweet and with a balanced structure, carries a bouquet of milk foam - a rare feature in matured cheeses.
	Texture: medium-firm, it makes both cubes and juicy flakes.

Serving suggestions

Absolutely satisfying when eaten alone, it can be complemented by a drop of aromatic honey or a glass of robust red wine, such as the Sardinian Cannonau.