Pecorino Sardo Cheese, hard ewe's milk cheese

Pecorino Sardo Cheese is a firm sheep's milk cheese from Sardinia. Pecorino Sardo is richer and less biting and salty than its more famous ewe's milk cheese cousin, Pecorino Romano. Pecorino Sardo can be used in the same way as Parmesan on pasta and risotto, flaked onto salads or eaten as it is.   After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia. Pecorino Sardo has a lovely depth of flavour.

The milk for both pecorino's that we sell is Thermised, this is a gentler warming process than pasteurisation which help to eliminate any chance of bad bacteria in the milk, while leaving the enzymes in tact, so it's seen asthe best of both worlds by many.

Milk Type : Sheep's Milk

Pasteurisation : Thermised

Rennet type : Animal rennet

Flavour : Medium

Country of Origin : Italy