Pecorino Sardo is undoubtedly one of the finest sheep's milk cheeses in the world. It's Italy's answer to renowned French sheep's milk cheeses like Roquefort and Ossau-Iratye. Our excellent, traditional Sardinian product is guaranteed by the Consortium for the Protection of Pecorino Sardo, which has always been active in combating fraud and counterfeiting.
The only true Pecorino Sardo is made with milk from its area of origin, our fascinating island. What's more, the Sardinian sheep breed is one of the oldest in Europe, and stands out from all others thanks to its unique DNA.
Characteristics and typology.
This typical Sardinian product can be of two types: sweet or mature.
Sweet Pecorino Sardo has a smooth, thin rind and a soft, compact texture, with a characteristic sweet and aromatic flavor. It's particularly good for eating as is, but can also be enjoyed sliced, cubed, or otherwise. It's not particularly suitable for grating.
Mature Pecorino Sardo, on the other hand, has a smooth but firm rind, darker in color than the milder version. The interior is white and compact, and can take on different shades of white depending on the age. The flavor is strong and often spicy.
It can be enjoyed as is, or grated and used as a pasta sauce. The nutritional values of the "ripe" variety are higher than those of the "sweet" variety.
Nutritional values
Pecorino Sardo DOP is rich in Omega 3 and Omega 6, making it a cheese with great nutritional properties. For those who don't know, this typical Sardinian product also has therapeutic properties. It's particularly suitable for children.
This cheese helps improve bone formation and immune function, has antioxidant properties, and prevents cardiovascular disease. Finally, it significantly contributes to the reduction of fat mass.
We must remember, however, that only Pecorino Sardo DOP possesses these qualities, which are mainly due to the herbs that the Sardinian sheep feed on, spontaneous essences whose type grows only in Sardinia.
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Area of production
To obtain the DOP designation, it must be produced exclusively in Sardinia, regardless of its geographical area. This typical product is therefore produced throughout the island.
The main dairy factories are located in: Bortigali; Budduso; Carbonia; Cardedu; Decimomannu; Dolianova; Dorgalì; Ittiri; Marrubiu; Mamoiada; Mores; Oliena; Oristano; Ortacesus; Macomer; Oschiri; San Gavino Monreale; Serrenti; Sestu; Silius; Tertenia; Thiesi; Villasimius.
