Fresh peretta cow’s-milk cheese
Fresh peretta is a young Sardinian cow’s-milk cheese with a small pear-shaped body, pale paste and gentle flavor. Thin slices fit neatly between layers of bread in supa cuata.
- Young cheese
- Choose the fresh form for slicing into a bread-and-broth bake.
- Appearance
- A narrow neck and rounded body give the cheese its pear-like shape; the paste is compact and pale.
Cow’s milk and a compact paste
Sardinian producers make fresh peretta with cow’s milk. Its young, compact paste and mild character distinguish this cooking form from long-aged perette.
Slice it thinly
Cut thin slices for supa cuata, alternating them with bread and grated aged cheese before adding broth. Fresh peretta supplies the mild cheese layer; the aged cheese adds a stronger seasoning.
Ask for fresh peretta
Specify peretta vaccina fresca or provoletta fresca. Check the milk and maturity on the label so you bring home a young cheese rather than an aged peretta.
Keep it chilled and wrapped
Follow the maker’s refrigeration and use-by instructions. Rewrap the cut cheese as directed and protect the exposed paste between uses.
