Don’t let the name "Brigante" (meaning "brigand" or "outlaw") fool you—the only thing this cheese is guilty of is being dangerously delicious. Hailing from the rugged island of Sardinia, Caciotta Brigante is a young sheep’s milk cheese that is aged for only 20 to 30 days. This short nap in the aging room results in a cheese that is remarkably soft, sweet, and milky. It’s a traditional Sardinian cheese with a distinctive ridged rind (from the basket it was formed in) and a pure white interior. It’s the "wild child" of the Pecorino family—unfiltered, fresh, and full of personality. It has a subtle "tang" that reminds you it’s sheep’s milk, but it’s wrapped in a buttery texture that makes it disappear off a plate in seconds. This is the best cheese for a casual wine night, pairing perfectly with light whites or fruity reds. It’s a rustic, honest cheese that invites everyone to dig in without ceremony. The Recipes Recipe #1: Sardinian-Style Baked Gnocchi Toss potato gnocchi with a light tomato sauce and cubes of Caciotta Brigante. Bake in individual ramekins or a large family dish until the cheese forms a bubbly, milky topping. The Brigante cheese melts into beautiful, soft pockets that provide a sweet contrast to the acidic tomatoes, making this a comforting family dinner. Recipe #2: Brigante & Herb Frittata Whisk together eggs, fresh parsley, mint, and a cup of diced Brigante cheese. Cook slowly in a skillet for a thick, fluffy brunch centerpiece. Because it’s a young sheep's milk cheese, it adds a creamy moisture to the eggs that aged cheeses can’t provide. Serve it to your brunch guests with a side of crusty bread. The Appetizers Appetizer #1: Brigante & Fig Jam Toasts Spread a thin layer of fig jam on a cracker and top with a thick slice of Caciotta Brigante. The salt-sweet-funk trio is a winner for any tasting party. Appetizer #2: Marinated Brigante Cubes Toss cheese cubes with lemon zest, red pepper flakes, and extra virgin olive oil. Serve with toothpicks in a colorful bowl; it’s an easy make-ahead appetizer that captures the essence of a Sardinian summer. Ingredients: Pasteurized sheep milk, salt (n.q. salted by wet way), rennet (<1%) Size: 4 Lbs (average) Origin: Italy
