Italy could also be called the cheese peninsula. In whichever region you find yourself, you might meet cheese farmers, such as cows, sheep or goats. Every town has its typical cheeses, every micro-zone within each region has different processing techniques, handed down through generations; the milk takes on a different flavour and aroma depending on the food the animals eat and the environment in which they are born and live. Cheeses are a real magic, discovered thousands of years ago almost by chance, and have become a real must for lovers of good food. Today we are going to Sardinia, to discover an ancient cheese, a Pecorino cheese that today is only produced in one town and marketed by a single company: it is the ‘Fresa di Ittiri’. ‘Fresa di Ittiri’ Pecorino is a Sardinian cheese with a centuries-old tradition. Its main peculiarity lies in its shape and production method: it used to be made in midsummer, when the sheep were free to graze and produce large quantities of milk; the problem faced by shepherds, however, was that due to the high temperatures, the cheese wheels used to swell. The ingenious and enterprising Sardinian women then began to press the moulds with stones and bricks to prevent swelling, giving the Fresa its characteristic flattened shape.