Granglona with ewe’s milk Selezioni d’autore

This cheese is made in exactly the same way as the famous Grana Padano, using milk from the sheep that graze the green hills of Anglona in northern Sardinia. Its name refers to its size and its region of origin: it’s so big that it’s known as “GRAN-glona”. A ripening period of 18 months results in a cheese with an exquisite and harmonious texture and notes of hazelnut. It is slightly spicy and piquant, and the longer it ripens, the longer-lasting its taste becomes.