Pecorino Sardo 
Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.
Yozh, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Italy |
| Specific Origin | Sardinia |
| Protection | 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 |
| Also Known As | berveghinu sardu |
What is Pecorino Sardo Cheese?
Pecorino sardo, called berveghinu sardu in Sardinian, is a firm sheep milk cheese from Sardinia. The milk comes from the island's local Sarda sheep.
It was awarded denominazione d'origine status in 1991. PDO protection followed in 1996, the year the European Union certification scheme was introduced.
Production uses fresh whole sheep's milk curdled with calf's rennet. The curd is not cooked. It is salted, then poured into moulds.
Dolce is aged 20 to 60 days and weighs 1.0 to 2.3 kilograms. Maturo is aged more than two months and weighs 1.7 to 4.0 kilograms.
The rind ranges from deep yellow to dark brown. Inside, the paste runs from white to straw yellow, and the flavor gets sharper the longer the cheese matures.
How Does Pecorino Sardo Cheese Compare?
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