Dolce
- Maturation
- 20–60 days
Pecorino Sardo
Pecorino Sardo is a semicooked Sardinian sheep’s milk cheese in Dolce and Maturo forms.
- Milk
- Whole sheep’s milk
- Protection
- DOP
- Maturation
- Dolce: 20–60 days; Maturo: at least 2 months
Choose the form
Maturo
- Maturation
- At least 2 months
| Dolce | Maturo | |
|---|---|---|
| Maturation | 20–60 days | At least 2 months |
The curd distinguishes dolce from maturo
Pecorino Sardo is made with whole sheep’s milk, which may be thermized or pasteurized. Calf rennet sets the milk. The curd is broken into hazelnut-sized grains for dolce and smaller, corn-kernel-sized grains for maturo, then semi-cooked and placed in round molds. Warm resting and/or pressing help the cheese acidify and release whey.
The drained cheeses are salted dry and/or in brine, then matured in humid rooms. Dolce matures for 20–60 days; maturo ages for at least two months. The longer aging gives maturo its firmer texture and pleasantly piquant flavour.
Where Pecorino Sardo is made
Milk production, cheesemaking, and aging take place within Sardinia.
SardiniaWhat to pour with it
Vermentino di Sardegna
Try Pecorino Sardo with Vermentino di Sardegna in a cheese-and-wine tasting.
Cannonau di Sardegna
Try Pecorino Sardo with Cannonau di Sardegna in a cheese-and-wine tasting.Cannonau
Taste Pecorino Sardo with a wine made with Cannonau, choosing the bottle’s style to suit the cheese.
Choosing Pecorino Sardo
Use the full protected name, Pecorino Sardo DOP, when choosing this cheese. Dolce matures for 20–60 days; Maturo for at least 2 months.
Questions worth asking
Which milk is used?
It is made with whole sheep’s milk.
Where is the protected area?
Milk production, cheesemaking, and aging take place within Sardinia.
How long does it mature?
Dolce matures for 20–60 days; Maturo for at least 2 months.
