A sheep milk cheese from Sardinian pastures, matured for at least 4 months.
It is a canestrato cheese, in 4 kg wheels with a striped rind, of an intense brown colour, treated on the surface with olive oil according to tradition. The paste is compact, straw yellow in colour, hard or semi-hard depending on the curing time.
It has an intense aroma and a full and savoury taste, with all the richness and nuances of flavour of cheeses produced with Sardinian sheep milk.
It is cut into thick slices or flakes, enjoyable by itself, or combined with cured meats or vegetables. It can be grated to give the pasta a more intense flavour and it can be used in a thousand recipes. It is also delicious with fresh fruit and dried fruit, and it elegantly accompanies a glass of Cannonau, Carignano or other red wines of character.
Store in the refrigerator
or in any case in a cool place (around 4-6° C)
Average values for 100 g of product
Question and Answers
Pecorino Sardo is one of the oldest cheeses of the Sardinian tradition and it has a long history that has its roots at the time of the Nuragic population. The first records date back at the end of the eighteenth century. In that period, pecorino was obtained from raw milk or from milk heated with red-hot stones. Over time the techniques have been perfected and the secrets of tradition have fused with innovative processing techniques.
Sardinian Pecorino is produced exclusively with milk from Sardinian farms. Milk can be processed raw, thermized or pasteurized. The milk is then coagulated with calf rennet at 35-38 ° C for 35-40 minutes. Once the curd has been obtained, th curd is then broken to obtein lumps.
There are many differences between Pecorino Romano Dop and Pecorino Sardo Dop. First of all, Pecorino Romano PDO must be produced with milk coming from Sardinia region, Lazio region and the province of Grosseto in Tuscany; Pecorino Sardo DOP must be produced exclusively with Sardinian milk, respecting the tradition.
Pecorino Romano PDO is an aged cheese, Pecorino Sardo PDO can be produced both in the mature versione and in the mild version (it is a younger "cacciotta").
Pecorino Romano PDO, unlike Pecorino Sardo PDO, has a much longer maturation:
Pecorino Romano PDO aging goes from 5 months for the cheese table, up to about 8 months for the suitable for grating; Pecorino Sardo Maturo PDO needs maturing at least 60 days and Pecorino Sardo DOlce PDO needs maturing at least 20 days.
The shape of Pecorino Romano PDO is large, cylindrical with white paste; while the shape of Pecorino Sardo Maturo PDO is smaller, it weighs around 3 kg, it has a darker paste and its surface is treated with olive oil; the shape of Pecorino Sardo Dolce PDO has a withe paste and the whole wheel is even smaller, the wheel weighs around 1,5kg.
In cooking Pecorino Romano PDO is mostly used as seasoning, as grated cheese on pasta dishes. Also Pecorino Sardo Maturo PDO cheese thanks to its aging of at least 60 days can be used as seasoning, grated on tasty pasta dishes.
Pecorino Sardo Maturo PDO matures at least 4 months, Pecorino Sardo Dolce PDO matures at least 20 days.
Not all Sardinian Pecorino cheeses are PDO. Pecorino Sardo with Protected Designation of Origin is recognizable by the PDO mark and the logo of theis Consortium indicated on the label, this logo is easily recognizable because it is shaped like a sheep.
The maturation of Sardinian Pecorino depending on the type. Mild Pecorino Sardo PDO matures at least 20/25 days, while, Matured Pecorino Sardo PDO matures at least 60 days.
Our lactose-free cheeses are: lactose-free Brigante, Pecorino Romano PDO, Mature Pecorino Sardo PDO Medoro cheese, Fiore Sardo PDO cheese and also all our other hard cheeses.
Check out our Pinna's line with actose-free cheeses: https://www.pinnaformaggi.it/it/prodotti/linee/linea-senza-lattosio/
Discover the recipes with the Regno di Sardegna
SALTED BABÀS WITH REGNO DI SARDEGNA AND ALMONDS
45 minutesGo to the recipe
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