Canu - azienda agricola
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Our company is located in the hills a few kilometers from Ittiri, near the Cuga and the little Cistercian church of San Leonardo, where the name Pecorino San Leonardo comes from.
In the mini dairy we exclusively process the milk produced by our flock, made up of about 600 sheep of Sardinian breed, bred on a pasture that extends for more than 150 hectares.
Convinced that innovation in cheese stand in the cheese-making millennial know-how developed in our island… we produce the typical Pecorino from Ittiri tradition, a cheese from raw milk and raw paste, still shaped in copper cauldrons, which already after 20 days is lactose free.
A flattened raw milk cheese, weighing about 2kg, whose shape reminds of a milling cutter (fresa). White paste, with a slight eye formation by time; delicate and slightly acidulous taste.
It is a fresh cheese, it is consumed from 20 to 30 days. It is produced only in Ittiri in the north-west of Sardinia.
A raw milk pecorino cheese with raw paste, according to tradition, smoked with beech’s shavings. Paste almost straw-colored; intense and aromatic flavor.
The aging goes from 3 to 6 months.
A raw milk pecorino cheese with raw paste, according to tradition, smoked with beech’s shavings. Hard cheese, strong taste yet very pleasant to the palate.
The seasoning goes from 9 months.