Pecorino Sardo is a firm cheese from Sardinia, that is made from sheep’s milk. The flavor of this cheese can differ slightly, depending on the region and the aging process. It was awarded Denominazione d'Origine status in 1991, meaning that for a cheese to be called Pecorino Sardo, it has to come from Sardinia.
Pecorino Sardo is not as well known outside Italy as the Pecorino Romano or Pecorino Tuscano varieties. The flavor of the Sardo variety is more rich, not as salty as the more well known Pecorino Romano. However, a great deal of the Pecorino Romano sold outside Italy is actually made in Sardinia, as Sardinia is within Romano's PDO (protected designation of origin) area.
Behind the large scale producers of pecorino is a long standing heritage of shepherds, many still milking by hand hundreds of sheep a day. The flavor and smell of this cheese reflects the the rolling hills and mountainsides where the Sardinian sheep graze peacefully.
On our website are many recipes that use Pecorino Sardo as an ingredient. It is delicious served with pane carasau and a drizzle of Sardinian honey. Cheese is present at any time in a traditional Sardinian household. It has been said that “yesterday ends and today begins with cheese”. Pecorino Sardo and a glass of red wine is a wonderful way to end a meal.
You can find more recipes using Pecorino Sardo in our cookbook, “Sweet Myrtle and Bitter Honey”.