Pecorino Sardo

Pecorino Sardo is a firm sheep’s milk cheese from the Italian island region of Sardinia. It is made in two distinct styles: dolce (sweet) and maturo (mature).

Cheese Characteristics

Dolce (Sweet)

Pecorino Sardo Dolce is a straw-colored wheel, 2.5–4 inches (6–11 centimeters) tall and 6–7 inches (16–18 centimeters) in diameter, with rounded edges and slightly convex sides. It is aged for twenty to sixty days. The paste is pale yellow, firm, springy, and elastic, often scattered with small irregular holes. It has a mild and sweet flavor with aromas of sheep’s milk and hay.

Maturo (Mature)

Maturo cheeses are taller, approximately 5 inches (12 centimeters) high and 6–8 inches (16–20 centimeters) in diameter with straighter sides and sharper edges. They are aged for at least sixty days and often longer. The rind color ranges from pale yellow to mahogany, and the texture is hard and grainy, depending on age. The flavor is more piquant and pronounced in salt.

History

While the legal designation Pecorino Sardo is modern—Pecorino Sardo was awarded DOC (denominazione di origine controllata) status in 1991 and granted PDO (protected designation of origin) protection in 1996—the history of pecorino-type cheeses in Sardinia and throughout the Mediterranean region is ancient. Homer described Pecorino-type cheese in the Odyssey, and Virgil listed Pecorino among the standard rations of Roman soldiers. Medieval tax records show exports of Sardinian cheeses to Pisan merchants.

Production Process

The initial steps in making Dolce and Maturo cheeses are the same: pasteurized or thermized sheep’s milk is coagulated with calf rennet at 95–102°F (35–39°C). Coagulation is achieved in thirty-five to forty minutes. Once set, the curd is “cooked” to a temperature not above 109°F (43°C), a process that further expels whey and contributes to the final texture of the cheese.

The curd of Dolce is cut into large pieces, roughly the size of a hazelnut, which preserves moisture and results in a softer cheese. Curd for Maturo is cut smaller, to the size of a corn kernel, facilitating greater whey expulsion and resulting in a drier, more age-worthy cheese. Both styles may be either brined or dry-salted. They may be smoked, although this practice is rare.

Comparison with Fiore Sardo

Pecorino Sardo is often confused with another Sardinian sheep’s milk cheese, Fiore Sardo. Though similar, they differ in several respects: Fiore Sardo is made of raw sheep’s milk exclusively from the Sarda breed and is coagulated with goat or sheep rennet. It has more bulging, rounded sides and is more likely to be smoked.

Distinctive Features

Pecorino Sardo is a semi-cooked cheese produced with whole sheep’s milk from the Sarda breed. The unique aromatic flavor comes from the distinctive characteristics of the milk of Sardinian sheep grazing on Mediterranean shrubs. The Dolce variety is typically enjoyed as a table cheese with fresh vegetables or fruits, while the Maturo variety is often grated over pasta dishes or enjoyed with bread, olive oil, and pine nuts.

Gastronomy

Pecorino Sardo Dolce is commonly served in flakes with fresh vegetables or as a main dish with grapes and pears. Maturo is best enjoyed at the end of a meal, accompanied by bread, olive oil, and pine nuts, or grated over pasta dishes to add flavor.

Important Facts

Country of Origin	Italy
Specific Origin	Sardinia
Certification	PDO (1996)
Milk Type	Sheep's Milk
Milk Treatment	Pasteurized or Thermized
Rind	Pale yellow to mahogany
Texture	Firm but springy and elastic for Dolce, Hard and grainy for Maturo
Flavor	Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo
Aroma	Sheep's milk and hay for Dolce
Colors	Pale yellow for Dolce, Pale yellow to mahogany for Maturo
Forms	Wheel
Age	20 to 60 days for Dolce, At least 60 days for Maturo
Rennet Type	Calf rennet