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.