Pecorino Sardo Cheese vs Sulguni Cheese

Q: Is Pecorino Sardo Cheese the same as Sulguni Cheese?

No. Pecorino Sardo Cheese and Sulguni Cheese are distinct cheeses from Italy and Georgia respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Pecorino Sardo Cheese for Sulguni Cheese?

In most recipes you can swap Pecorino Sardo Cheese for Sulguni Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Pecorino Sardo Cheese or Sulguni Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Pecorino Sardo Cheese is a firm but springy and elastic for dolce, hard and grainy for maturo sheep-milk cheese from Italy, while Sulguni Cheese is semi-firm and made from cow and buffalo milk, originating in Georgia.

What Is Pecorino Sardo Cheese?

Pecorino Sardo, also known as Fiore Sardo, is a firm sheep’s milk cheese from Sardinia, Italy. It comes in two varieties: Dolce (sweet), which is younger and softer, and Maturo (mature), which is harder and has a more intense flavor. Both types have a rich, nutty flavor with a hint of saltiness, ideal for grating over dishes or enjoying with fruit and wine.

What Is Sulguni Cheese?

Sulguni is a traditional cheese from Georgia, specifically originating in the regions of Svaneti and Samegrelo. This cheese is made from a mixture of buffalo's and cow's milk, giving it a unique texture and flavor profile. It is semi-firm, making it ideal for slicing and melting. The flavor is characterized by a combination of salty, smoky, and sour notes, which makes it a popular choice for various Georgian dishes. Often referred to as Georgian Pickle Cheese, Sulguni can be found under alternative spellings such as Megruli Sulguni and Shebolili Megruli Sulguni. It's a staple in Georgian cuisine, frequently enjoyed on its own or as an ingredient in traditional recipes.

What's the Difference Between Pecorino Sardo Cheese and Sulguni Cheese?

Origin: Pecorino Sardo Cheese (Italy), Sulguni Cheese (Georgia)
Milk type: Pecorino Sardo Cheese (Sheep's Milk), Sulguni Cheese (buffalo's and cow's milk)
Texture: Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo), Sulguni Cheese (semi-firm)
Taste: Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo), Sulguni Cheese (salty, smokey , sour)

Side-by-Side Comparison

	Pecorino Sardo Cheese	Sulguni Cheese
Country of Origin	Italy	Georgia
Specific Origin	Sardinia	Svaneti, Samegrelo
Milk Type	Sheep's Milk	Buffalo's and cow's milk
Milk Treatment	Pasteurized or Thermized	—
Texture	Firm but springy and elastic for Dolce, Hard and grainy for Maturo	Semi-firm
Rind	Pale yellow to mahogany	—
Aging	20 to 60 days for Dolce, At least 60 days for Maturo	—
Taste	Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo	Salty, smokey , sour

Taste Comparison: Does Pecorino Sardo Cheese Taste Like Sulguni Cheese?

Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Sulguni Cheese brings salty, smokey , sour character.

Can You Substitute Pecorino Sardo Cheese for Sulguni Cheese?

Pecorino Sardo Cheese can stand in for Sulguni Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm but springy and elastic for dolce, hard and grainy for maturo bite and body where the recipe calls for semi-firm. Flavor-wise, Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo while Sulguni Cheese brings salty, smokey , sour notes.

Which Is Better, Pecorino Sardo Cheese or Sulguni Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm but springy and elastic for dolce, hard and grainy for maturo cheese, go with Pecorino Sardo Cheese. For a semi-firm profile, Sulguni Cheese is the better fit. Flavor-wise, Pecorino Sardo Cheese suits recipes that want mild and sweet for dolce, more piquant and pronounced in salt for maturo notes, while Sulguni Cheese fits dishes calling for salty, smokey , sour.

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Frequently Asked Questions

Is Pecorino Sardo Cheese the same as Sulguni Cheese?

No, they're distinct cheeses. Pecorino Sardo Cheese originates in Italy, while Sulguni Cheese comes from Georgia. Pecorino Sardo Cheese is made from sheep milk; Sulguni Cheese uses cow and buffalo.

Is Pecorino Sardo Cheese similar to Sulguni Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Pecorino Sardo Cheese for Sulguni Cheese?

You can, but expect a shift in richness and milk character.

Does Pecorino Sardo Cheese taste like Sulguni Cheese?

Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Sulguni Cheese is salty, smokey , sour.

What is Pecorino Sardo Cheese made of?

Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. It originates in Italy.

What is Sulguni Cheese made of?

Sulguni Cheese is made from cow and buffalo milk. It originates in Georgia.

Which should I choose, Pecorino Sardo Cheese or Sulguni Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo, while Sulguni Cheese is semi-firm.