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Mild Pecorino Sardo PDO Santa Teresa

Sheep | Fresh | Mild

Santa Teresa is our sweet Pecorino Sardo PDO. It is produced only with whole sheep milk of Sardinian pastures, according to the strict specifications of the Protected Designation of Origin, in wheels of just over 2 kg. It is a young cheese that matures for at least 20-25 days to preserve all the freshness and flavour of the milk. The rind is smooth and light, treated on the surface to protect this caciotta from mould. The paste is cream-coloured, soft and scented with milk.
The flavour is fresh and creamy, delicate, with all the richness of flavour of Sardinian sheep milk.
It is suitable for any occasion: it is delicious by itself, to accompany bread or to give a fresh and rich flavour to a salad. It is a real delicacy melted into cubes in soups, toasted on croutons and bruschetta and perfect for a tasty baked lasagna.

Ingredients

Pasteurized sheep milk,
salt,
rennet,
lactic ferments

Store in the refrigerator

or in any case in a cool place (around 4-6° C)

Packs

NUTRITIONAL INFORMATION

Average values ​​for 100 g of product

Energy 1419 KJ
342 Kcal
Fats 28 g
of which saturated fatty acids 15,9 g
Carbohydrates 0,1 g
of which sugars 0,1 g
Proteins 22 g
Salt 1,6 g

Question and Answers

How was Pecorino Sardo born?

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.

How is Pecorino Sardo made?

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.

What is the difference between Pecorino Romano DOP and Pecorino Sardo DOP?

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.

How long is Pecorino Sardo aged?

Pecorino Sardo Maturo PDO matures at least 4 months, Pecorino Sardo Dolce PDO matures at least 20 days.

How much cholesterol does Sardinian pecorino contain?

100 grams of matured Sardinian pecorino cheese contain 378 calories. To burn off this calories you could garden for 1 hour and 25 minutes or you coud swim for 40 minutes.

Are all Sardinian Pecorino cheeses DOP?

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.

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Discover the recipes with the Mild Pecorino Sardo PDO Santa Teresa

R092 d7-bombette-di-santa-teresa-e-uova

SANTA TERESA AND EGGS BOMBETTE

45 minutes

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R063 e23-fagottino-con-zucchine-e-santa-teresa

FAGOTTINO WITH COURGETTES AND SANTA TERESA

30 minutes

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Con pancetta-pomodoro-e-santa-teresa

PUFF PASTRY TARTLET WITH BACON, TOMATO AND SANTA TERESA

45 minutes

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R015 b15-crema-di-patate-con-santa-teresa

POTATO CREAM WITH SANTA TERESA

45 minutes

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R011 b11-gnocchetti-di-patate-e-baccala-con-guanciale-porcini-e-santa-teresa

POTATO DUMPLINGS AND SALTED COD WITH CHEEK LARD, PORCINO MUSHROOMS AND SANTA TERESA

60 minutes

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R075 c5-santa-teresa

Santa Teresa

15 minutes

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