The Pecorino sardo, P.D.O. cheese exported all over the world

Pecorino Sardo P.D.O. ( Protected Designation of Origin): is one of the two Sardinian cheese par excellence (Fiore Sardo is the other one), produced everywhere in Sardinia from whole ovine milk. It has a seasoning process of minimum two months (under 60 days it is in fact named “dolce” sweet and not “mature” ). Its paste is compact and can be hard, half-hard or half-cooked; in any case its color varies from yellow to white, depending on the seasoning.

The shape is cylindrical with flat faces, the crust is smooth and tawny (in the seasoned one, while it is more yellowish if fresher). Very tasty cheese (slightly spicy, if it is seasoned) and perfumed, it can be grated, when mature; it is even a perfect alternative to the “second” course becouse of its calories, when it is sweet (up to two months of seasoning) or semi-seasoned (6 months).

Many people like to grill it on the flame. The seasoned Pecorino Sardo is good in combination with red whine, while the fresher one is better with white wine like Vermentino. The Consortium of Pecorino Sardo Cheese Protection guarantees the quality of the product, with a specific label, and verifies that the production Disciplinary is followed.

Foto di Luigi Corda