Organic Pecorino Sardo
Pecorino Sardo is the island’s staple cheese, it has become a symbol of Sardinia, due to its strong and ancient cultural roots. Various types of pecorino have been produced since the 18th century including Pecorino Dolce, Semistagionato, stagionato and affumicato (smoked).
It was awarded Denominazione d'Origine status in 1991 and granted Protected designation of origin (PDO) protection in 1996.
Pecorino Sardo is is a firm cheese made exclusively with whole milk from the Sardinian sheep breed, which is known for its high mill production. The sheep are raised on the inland mountains in an environment rich in herbs and flavours found throughout the region.
It's an excellent table cheese, and the mature variety is also very good for grating.
Our Pecorino Sardo is made with organic unpasteurized raw whole milk from Pattada, Northen Sardinia. it'saged from 60 to 180 days. The texture, which can be white or slightly straw-coloured, is hard and compact with sparse holes and an aromatic fruity taste. When long-seasoned, its colour tends to be dark brown with a sharp and pleasantly spicy taste. Its weight varies from 2.5 to 3.2 Kg.
The aroma is typical of sheep's cheese with notes of wool, dry wood and aromatic herbs. On the palate it's buttery with good notes of toasted hazelnuts.
Our Pecorino is available in four different types:
Black pepper; and
Caciotta cheese is also available from March to August, a young version of pecorino aged from 20 to 60 days with firm creamy texture and sweet aromatic taste.
Ingredients: sheep milk, rennet and salt Weight: 2.5 – 3.2 kg, Rennet: lamb