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$72,00/ piece

It is the oldest product of the Sardinian cheese tradition. Its name comes from the Italian word for flower, the symbol carved under the molds used to produce Pecorino cheese. Pecorino Sardo is made with the whole milk of sheep raised exclusively in Sardinia, and is available in two varieties, soft and ripe. Pecorino Sardo Maturo (Semi-hard cheese) is subjected to a longer seasoning period (at least 60 days) and needs special facilities that must be equipped with instruments to control temperature and humidity. When seasoned for a long time, its color turns dark brown. It has a sharp and pleasant, spicy taste. The texture, which may be white or slightly straw colored, is firm and compact with sparse holes.
Since the turn of the century, Pecorino Sardo has historically been considered an alternative to Pecorino Romano. Originally, this cheese was referred to by invented names or names that referred to the particular geographic area from which it came. Over time, names connected with established traditions that characterize an already clear standard product came together in the geographical name of the entire region as a collective example of Sardinian sheep breeding. It is semi-cooked sheep's milk cheese. It is divided into 2 (two) types: "soft", which ripens only for a short time, and "ripe", which is left to ripen for at least two months, cylindrical, with a flat or almost flat base on the sides; folds are soft and elastic.
Production method: The curd from whole sheep's milk with added calf rennet is cut into nut-sized pieces for the "light" type and granulated to the size of a grain of rice for the "ripe" type, and then semi-cooked, pressed, salted and ripened.
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The return steps are as follows.
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