Podda Classico

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A wonderful pasteurized cow and sheeps milk cheese from Ferrucio Podda on the glorious island of Sardinia. Distinguished by its golden, grooved rind, it makes an elegant yet rustic table cheese for grating or antipasti. Aged for almost one year, this cheese has a sweet, nutty flavor, with hints of brine and lanolin. A crumbly and crunchy texture with a lingering, tangy finish make this an interesting alternative to the famous Italian table cheeses you already love. Bold fruit flavors of a Cabernet Sauvignon stand up to the salty, sheepy cheese, or you can crumble into a lentil soup or over roasted winter vegetables. It brings a welcome warmth.

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Just the Facts

Milk Type
Cow, Sheep
Rennet Type
5 months

Pour a glass of...
  • Cabernet Sauvignon

    Full-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.

    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.

  • Pinot Grigio

    A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.

    Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.

  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

    Pair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.