Hailing from the rugged island of Sardinia, Pantaleo is the goat cheese for people who think they don't like goat cheese. This is a hard, aged goat’s milk cheese that trades the "funk" for a profile that is clean, floral, and incredibly nutty. It is aged until firm, similar to a young Pecorino, but with a white, porcelain-like paste that looks stunning on a board. This is the best "hidden gem" Italian cheese—it’s zesty, slightly sweet, and has a herbal finish that tastes like the Mediterranean scrubland. It’s a sophisticated party cheese that surprises people with its elegance; it’s the "cool, understated" guest at the party who everyone wants to get to know. The Recipes Recipe #1: Sardinian Herb & Goat Cheese Pasta Grate a mountain of Pantaleo over linguine tossed with lemon zest, olive oil, and fresh mint. The cheese’s floral notes sing with the citrus for a light, gourmet family dinner. Recipe #2: Pantaleo & Asparagus Tart Lay thin asparagus spears over a puff pastry with plenty of shaved Pantaleo. The salty, nutty cheese acts as the perfect seasoning for the green veg. A stunning brunch recipe for friends. The Appetizers Appetizer #1: Pantaleo & Fig Skewers Pair a cube of Pantaleo with a slice of fresh fig and a drizzle of honey. This sweet-and-savory bite highlights the cheese’s clean, milky finish. Appetizer #2: Zesty Goat Cheese "Shards" Serve rough-cracked chunks of the wheel alongside spicy Marcona almonds. It’s a rustic, effortless appetizer that pairs beautifully with a crisp Vermentino wine. Ingredients: Pasteurized goat milk, animal rennet, salt, enzymes Size: 5 lb. Origin: Italy
