Pantaleo hails from the island of Sardinia off the western coast of Italy. The island is the second largest in the Mediterranean and is well known for its unique food culture, including several famous cheeses.
Although most of Sardinia’s cheeses are made from sheep’s milk, Pantaleo is made of goat’s milk and is typically aged from 3 to 6 months. The recipe is similar to the one used for Fiore Sardo.
The resulting cheese has a thin pale yellow rind and a paste that is ivory in color with a smooth and firm to dry texture.
With a herbaceous aroma that develops into a more caramel-like scent, flavors are sweet and floral with notes of citrus, spruce and a bit of salt.
Pairings:
Pair this cheese with an un-oaked Chardonnay, Vermentino, Pinot Grigio or light to medium-bodied red wines. It is best served shaved or grated over pasta or with marinated vegetables and cured meats. 