Dairy

Pecorino Sardo

Pecorino Sardo is Sardinia’s protected sheep’s-milk cheese in two temperaments: dolce (young, elastic, gently lactic) and maturo (aged, compact, more piquant and long). Made from whole ewe’s milk of island flocks, it sits between the salt blast of Romano and the softer perfume of Toscano—clean sheep richness, toasted-nut depth with age, and a natural or lightly treated rind on drum-shaped wheels. Cubes of dolce suit antipasti and salads; maturo is grated over malloreddus, used in pane carasau stacks, or eaten with myrtle and local honey. PDO rules fix Sardinian milk and defined maturation. Store cool; wrap cut faces so the paste does not dry into chalk before its flavour has peaked.

Also known as: Pecorino Sardo Dolce, Pecorino Sardo Maturo