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
Dimensions
15-18 cm diameter, h. 6-10 cm
Producers
Sardinian dairies
Codice forma
n.d.
Codice tagliato
n.d.

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