For the cow's milk cheese from Argentina, see Sardo.
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Pecorino sardo" – news · newspapers · books · scholar · JSTOR(January 2024) (Learn how and when to remove this message)
Pecorino sardo
Other names
Fiore sardo
Country of origin
Italy
Region
Sardinia
Source of milk
Sheep
Texture
Hard
Certification
DO: 1991 PDO: 1996
Related media on Commons
Pecorino sardo[1] (Sardinian: berveghinu sardu; lit.'Sardinian pecorino') is a firm cheese from the Italian island of Sardinia, made from sheep's milk, specifically from the milk of the local Sardinian breed. It was awarded denominazione d'origine status in 1991 and granted protected designation of origin (PDO in English and DOP in Italian) protection in 1996, the year in which this European Union certification scheme was introduced.[2]
Pecorino sardo is an uncooked hard cheese, made from fresh whole sheep's milk curdled using lamb or kid rennet. The mixture is poured into moulds that will give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia. The average weight of the finished product is 3.5 kg (7.7 lb): sometimes a bit more, sometimes a bit less, depending on the conditions of manufacture. The rind varies from deep yellow to dark brown in colour and encases a paste that varies from white to straw-yellow. The sharpness of the flavour depends on the length of maturation. The young pecorino sardo is about a couple of months old; the mature type is more than six months old and needs strictly controlled temperature and humidity.[citation needed]
In the United States it is most often found as a hard cheese, its more mature form.
Pecorino sardo is not as well known outside Italy as romano or pecorino toscano, although a good deal of pecorino romano is actually made in Sardinia, as Sardinia is within romano's PDO area. Pecorino sardo can be processed further into casu martzu by the introduction of cheese fly maggots.
^"Sardinian Pecorino Cheese". Italian Tourism Official Website. 2015-03-23. Archived from the original on 21 November 2015. Retrieved 2021-10-25.
^Cite error: The named reference SardegnaAgricoltura was invoked but never defined (see the help page).
Pecorinosardo (Sardinian: berveghinu sardu; lit. 'Sardinian pecorino') is a firm cheese from the Italian island of Sardinia, made from sheep's milk,...
Pecorino Romano: The Story Behind One of Italy’s Oldest and Most Famous Formaggi, Italy Magazine "IL FORMAGGIO DI SARDEGNA - Fiore SardoPecorino Sardo...
Sardo is a hard, grating cow's milk Argentine cheese that is similar to pecorino romano, although the latter is made from sheep's milk and is sharper....
nuts, coarse salt, basil leaves, and hard cheese such as Parmesan or pecorinosardo (cheese made from sheep's milk), all blended with olive oil. It originated...
in Italy, the largest being pecorino romano (28,366 metric tons, 27,918 long tons, 31,268 short tons) and pecorinosardo (12,000 metric tons, 12,000 long...
sheets are then broken into pieces and served in a mutton broth with pecorinosardo cheese. Filindeu is listed on the Ark of Taste. In the 17th century...
(Parmesan) PecorinoPecorino crotonese Pecorino di Carmasciano Pecorino di Filiano Pecorino di Forenza Pecorino romano PecorinosardoPecorino siciliano...
Brescia (Lombardy). The application was submitted on 22 September 2010. Pecorino di Picinisco, a sheep's milk cheese (with the optional inclusion of up...
cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or PecorinoSardo (cheese made from sheep's milk), all blended with olive oil. Saba –...
early spring as the first product of the garden, alone or with fresh PecorinoSardo or with local salami from Sant'Olcese. In some Central Italian regions...
oregano, garlic and a strong cheese. Traditional cheeses include pecorinosardo, pecorino romano, casizolu, ricotta and the casu martzu (notable for containing...
sheep for production of sheep's milk; most of the milk is used to make pecorinosardo cheese. The Sarda is highly adaptable; it may be kept on lowland or...
romano" [Lazio against Sardinia, the Roman pecorino war breaks out]. Il Tempo (in Italian). ‘Pecorinosardo Dop’, SardegnaAgricoltura, (Regione Autonoma...
Emilia-Romagna Pecorino di Filiano — the town of Filiano in the southern region of Basilicata Pecorino Romano — the city of Rome PecorinoSardo — the island...
a type of savoury dessert which is a semolina dumpling filled with Pecorinosardo. Gnocchi is a different kind of Italian dumpling. The word gnocchi literally...
dates to the Byzantine Empire Pecorino Romano – is one of the world's most ancient cheeses PecorinoSardo (Flore sardo) – one of the world's oldest cheeses...
salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or PecorinoSardo, all blended with olive oil Peabutter Pimento cheese Pindjur – Bulgarian...
products, mostly violins. Many Pattadese are engaged in the production of PecorinoSardo cheese; the surrounding countryside is largely pasture. Ewes are raised...
cooking. The boiled gnocchetti are seasoned with this sauce and grated pecorinosardo cheese. Originally saffron was used directly in the dough of malloreddus...