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The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
From the ancient tradition it is produced with milk coming exclusively from Sardinian farms, today recognized as one of the most representative cheeses of the dairy landscape of Sardinia.
The Pecorino Sardo consists of two types according to the seasoning, the Pecorino Dolce and the Pecorino Maturo: the first with a seasoning around 1-2 months, the second with a minimum of 60 days.
Excellent both as table cheese and in the realization of first and contours or accompanied to more tasty foods such as bacon and speck.
Among the wines for matching is the Vermentino di Gallura and the classic Cannonau.
Specific References
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The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
The perfect box for spicy lovers.
The Gran Sardo is a table pecorino cheese with typical mule back barley, smooth crust of yellow or black color, hard paste compact or slightly look, of course white.
To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.
This semi-molle cut pistachio cheese is obtained from bovine milk and is typically distinguished by the taste due to the presence of roasted pistachio in addition to the final manufacturing phase.
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
Historically the taste of walnut accompanies cheese on the tables of the nobles.
The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
King Sardo is a pecorino cheese with a minimum seasoning of 60 days.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing