Pecorino Sardo P.D.O.

One of the oldest cheeses in Sardinia, the history of Pecorino Sardo dates back to the times of the Nuragic people, who were more inclined to sheep farming than to agriculture. Definite historical traces can only be found, however, around 1700, the years in which Rosso Fino and Affumicato, among others, were mentioned, which can be considered the ancestors of this PDO.

TECHNICAL CARD

DENOMINATION:

Pecorino Sardo P.D.O.
PRODUCTION AREA:

Sardinia
TYPOLOGY:

pressed, semi-hard, semi-hard cheese with sparse, fine eyes and a minimum fat content of 40% (semi-fat/fat) for Pecorino Sardo Dolce; semi-hard, hard cheese with a minimum fat content of 35% (semi-fat/fat) for Pecorino Sardo Maturo
MILK:

sheep, whole, raw, thermised or pasteurised
CRUST:

non-edible, smooth, soft, thin, white or pale straw-coloured (Pecorino Sardo Dolce); smooth, firm, pale straw-coloured or brown (Pecorino Sardo Maturo). Sometimes treated with anti-mould substances and/or oiling
SEASONING:

20 to 60 days (Pecorino Sardo Dolce);
minimum period of 2 months (Pecorino Sardo Maturo)
PRODUCTION:

December-July

Pecorino Sardo P.D.O.

DENOMINATION:

PRODUCTION AREA:

TYPOLOGY:

MILK:

CRUST:

SEASONING:

PRODUCTION:

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