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Pecorino sardo dolce

Bonassai

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Bonassai is a P.A.T. cheese (Agricultural Local Products) made from raw sheep’s milk and enzymes fermented for 20 days. It has an almost eyeless, soft and greasy paste which makes it easy to grill this cheese and serve it simple as that as a second course dish.

It doesn’t undergo a long ageing, so it is preferable to keep it in the fridge (remembering to brush with oil the open cut so to avoid it to dry up). You can also freeze it to preserve it longer, though we recommend to store it no longer than 6 months to prevent cheese from losing its fresh and delicate taste punctuated by acid notes.

19,00 €
  • 1 Kg
  • 2,5 Kg (forma intera)

History, features and production area of Bonassai

The P.A.T. award is a very prestigious label: it is assigned only to those agricultural products which are made in compliance with time-established, geographically-denoted techniques. This means P.A.T. products couldn’t ever be produced in any other earth&wind condition that their native ones. Bonassai is one of these products – the way it tastes derives from peculiar sheep, pasture, cellars and enzymes used for curding, none of which can ever be replaced.

Bonassai cheese is produced according to methods devised in 1966 by the Istituto Zootecnico e Caseario per la Sardegna and then put into practice by several dairies across the Sardinian island. This method implies a process of pasteurisation of raw sheep’s milk, then inoculated with a lactic starter.

The curd, obtained by injection of calf rennet, is broken into grains the size of a hazelnut and the cheese’s paste is stewed in square or rectangular moulds which give it its typical shape. When it reaches the perfect level of sourness, it is then salted in brine for an amount of time which depends on the size of the wheel (approximately one hour for each kilo). During the ageing process – very short, indeed – the wheel is spread with potato starch, which dries the surface up and makes it more uniform.

Cheese & wine: how to use and match Bonassai

Bonassai is usually grilled or consumed in purity with pane guttiau, a very thin and crunchy type of bread made in Sardinia only. It is also used in lieu of mozzarella cheese on pizzas and focaccia, or even grated on dumplings and fresh pasta with sauce.

Its soft, greasy paste and its sour flavour make Bonassai a good companion of dry white wines with low alcohol volume: these key factors are well represented by Sardinian wine Vermentino di Sardegna, made in the provinces of Cagliari, Nuoro, Oristano and Sassari and featured by a fresh and delicate feeling.

The brand new Italian Aperitivo is finally here: cheer up your customers with a selection of 100% organic cheeses and typical Sardinian bread from short food supply chains. Get your AperiKit now!

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