Sardo
Sardo is a hard grating cheese from Argentina, made with cow's milk. The taste is mellow, rich and lightly salty, close to pecorino romano but not as sharp, and it is sold in blocks of about 6.5 pounds (2.9 kg).
Key Facts
| Country of Origin | Argentina |
| Specific Origin | Argentina |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Rind | Natural |
| Texture | Hard |
| Flavor | Full-flavored, salty, sharp |
| Colors | Pale yellow |
| Forms | Blocks of about 6.5 pounds (2.9 kg) |
| Rennet Type | Animal |
| Alternative Spellings | Argentine Sardo, Sardo Argentino |
What is Sardo Cheese?
Sardo comes from Argentina. The name causes mix-ups with pecorino sardo, an Italian sheep's milk cheese, but the two are not the same thing.
It is made from cow's milk and traditionally coagulated with animal rennet. Sardo meets the U.S. Standards of Identity for cow's milk.
The cheese is white-yellowish. Flavor is mellow and rich, with a light salt behind it. Pecorino romano, the usual comparison, comes from sheep's milk and tastes sharper.
Sardo is hard enough to grate, which is how it is mostly used. It reaches buyers in blocks of about 6.5 pounds (2.9 kg).
How Does Sardo Cheese Compare?
The most relevant cheeses to compare Sardo against.
