• Home
  • Cheeses
  • Regional selections
  • Basilicata, Calabria, Sicilia, Sardegna inglese
  • Sardinian Pecorino Cheese DOP

Sardinian Pecorino Cheese DOP


This should not be confused with Sardinian Flower. It is one of the three pecorino sheep’s cheeses with denomination of protected origin (DOP) status in Sardinia which is the Italian region most dedicated to sheep raising.  It is produced in various versions that can be divided up into, Sweet, Mature and extra mature.

Organoleptic characteristics
Aspect and texture: semi-hard or hard, yellow paste with a scattering of holes
Taste: intense and piquant
Serving suggestions: full bodied, aged, red wines. Fresh broad beans and peas. Oranges and figs. Quince chutney. ‘Carasau’ Sardinian bread
Technical characteristics
Milk: full fat, raw, sheep’s milk
Production method: artisan
Paste: pressed
Salting: dry
Ripening: at least 20 days
Production period: December to July
Fats: 35-40% F-Dm
Weight: 3-4 kg
Size: 15-18 cm diameter, h. 6-10 cm
Producers: Sardinian dairies