kelaimille

Kelaimille is a term that refers to a specific type of artisanal cheese originating from the island of Sardinia, Italy. It is a semi-hard, aged cheese made from sheep's milk, often blended with a small percentage of goat's milk. The aging process typically lasts for several months, contributing to its distinctive flavor profile.

The cheese is characterized by its firm texture, which can become more crumbly with extended aging. Its taste is often described as robust and complex, with notes of nuts, a slight tanginess, and a hint of sweetness, particularly in younger versions. As it ages, the flavors intensify, developing more pronounced piquant and sometimes spicy undertones.

Kelaimille is traditionally produced using raw sheep's milk, and the cheesemaking process often involves artisanal methods passed down through generations. The rind is usually natural and can vary in color from pale yellow to a deeper brown, depending on the aging period and any surface treatments.

This cheese is versatile in its culinary applications. It can be enjoyed on its own, as part of a cheese platter, or grated over pasta and other dishes. Its strong flavor makes it a good pairing with robust red wines and hearty breads. While not as widely known internationally as some other Sardinian cheeses like Pecorino Sardo, Kelaimille holds a significant place in the local gastronomic tradition of Sardinia.