Sheep’s cheese certainly enjoys a prominent position among Gallura’s typical cheeses. Pecorino, whose flavour can be more or less pronounced depending on whether it has been matured, is the quintessential Sardinian cheese: Pecorino Sardo DOP embodies the cultural identity of this region. Likewise, Fiore Sardo DOP – with a very long-standing tradition – is the emblem of the deep relationship between this land and its rural civilisation. Among cow’s cheeses, peretta di Pattada and panedda are both worth trying: both are classified as stretched-curd cheeses, and the former is typically pear-shaped, while the latter comes in the typical shape of a loaf and has a delicate flavour. Another typical cheese is sheep’s ricotta, fresh or salted: ricotta mustìa is salted ricotta with a mild and slightly smoky flavour, whereas ricotta gentile has a delicate flavour and is usually eaten within a few days of production. Goat’s cheese is present to a lesser extent: made from freerange goat’s milk, it is characterised by a particularly authentic flavour. Gallura’s typical cold meats stand out for their texture and delicious taste, resulting in a true flavour explosion: pancetta arrotolata (rolled Italian-style bacon), sausages, lard, pork loin, and salami are definitely worth trying.