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Biancospino was devised in recent times by Sardinian shepherds and is made out of goat’s whole milk added with calf rennet. It wraps your mouth with a soft and creamy paste gifted with a delicate, though intense taste. The ageing process is perfected in cold, damp cellars.

Sold in 200-grams wheels, this goat’s cheese can be eaten in purity or added with spices and cooked. We recommend people who enjoy more delicately savoured cheese to consume it while it is still young (within two months from ageing). In fact, after that the mould-like scents will become accentuated as it happens with all flowered crust cheeses.

7,20 €
  • 200 gr (forma intera)

History, features and production area of Biancospino

Unlike more renown Sardinian cheeses, Biancospino has a recent origin. This testifies the strong bond that unites Sardinian people with the cheese-making tradition still today. It is in fact a fully native product, born from a strong interest towards the islander food tradition and its permanent innovation.

Biancospino is strictly produced in the area of San Nicolò Gerrei and Nurri (near Cagliari) and Terteni in the province of Nuoro. The milk comes from native Sardinian goats fed with typical Mediterranean plants and the production process was perfected by a local institution, the Istituto Zootecnico e Caseario della Sardegna.

The utmost peculiarity of this goat’s cheese stands in the fact that after pasteurization it is inoculated with Penicillium Candidum. This mushroom then spreads all over the crust, creating a spongy wrapping which is similar to the one you can find on French flowered-crust cheeses, such as Brie or Caprice Des Dieux.

Curious about the origin of the name ‘Biancospino’? Well, it is due to the colour of this cheese’s paste, which reminds the one of hawthorn (biancospino, in Italian) and evokes a certain delicacy confirmed by taste.

How to cook and match Biancospino with wine

It is advised to eat this goat’s cheese in purity so to fully perceive its rich nuances, but you can also try it with a durum wheat bread which is poor in salt, so not to cover the cheese's taste. When aged, Biancospino can also be cooked on a grate as you would do with a tomino cheese.

Full bodied white wines are good to go, but strong medium aged red wines – i.e. Dolcetto del Monteferrato – will perfectly match this cheese too.

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