It's a little smaller of classic Sardinian pecorino cheese, narrower in diameter and higher side. The crust is thin and pale yellow, like pasta. A fundamental characteristic of the process, after the breaking of the curd grains in minutes, is the long pressing of the mass which is sometimes carried out with the aid of rudimentary mechanical presses.

Turra is a great producer of Pecorino sardo di Osilo.

It's a little smaller of classic Sardinian pecorino, narrower in diameter and higher side. The crust is thin and pale yellow, like pasta. A fundamental characteristic of the process, after the breaking of the curd grains in minutes, is the long pressing of the mass which is sometimes carried out with the aid of rudimentary mechanical presses.