In southern Sardinia, the small mountain town of Donori lies between two rivers on the steep slope of Monte Zurru. Donori is known for its vineyards, olive groves, ancient churches, and cheese! Formaggi Aresu, producer of Granaresu, was established in Donori in the mid 1900s when shepherds milked their animals then transported the milk to the creamery by horseback. There, cheesemakers heated the milk over a wood fire, drained the curds, and aged the cheese in the cellars, carved from stone. Delivering their cheeses to mainland Italy took more than a day, first by train, then by boat. Although Formaggi Aresu no longer receives milk via pack animal and the wheels arrive in Italy in a matter of hours instead of days, the Aresu family is still inspired by tradition to make cheeses that are firmly planted in Sardinia.

Salty, grassy, craggy Granaresu reminds us of the sun-soaked island and briny ocean breezes. Use it anywhere you would Parmigiano for a lemony substitute or break it into chards and nibble away while drinking a glass of a cool, light Sardinian red like Chida Rosso.