PECORINO SARDO DOP Presented by ACS CCP® Allin Tallmadge
It is one of the three pecorino sheep’s cheeses with denomination of protected origin (DOP) status in Sardinia which is the Italian region most dedicated to sheep raising. It is produced in various versions that can be divided up into, Sweet, Mature and extra mature.
Though often identified as Fiore Sardo (flower of Sardinia) in this country, it is a separate cheese with its own DOP. The inimitable taste of Pecorino Sardo DOP is due to many aspects, which are linked each other to realize a cheese with a unique and special taste.
Its features vary depending on the seasoning time. In fact, we can choose between a younger Pecorino Sardo, sweeter, semi-hard and white, and a mature or seasoned kind, hard, straw-yellow and with an intense taste. In both cheeses, rind is thin but compact, more yellow in the sweeter Pecorino Sardo and darker in the mature one. Another important difference concerns cheese’s sides, called “scalzo”, a little bit convex in the younger Pecorino and vertical in the mature cheese. For the seasoning period, the sweeter Pecorino can be sold after 20-60 days, while mature Pecorino cannot be considered ready before 2 months of stand, but it can be put on the market also after 4 months.
Organoleptic characteristics:
Aspect and Texture : semi-hard or hard, white (dolce), yellow paste with scattering holes (mature)
Serving suggestions: full bodied aged red wines. Fresh broad beans and peas. Oranges and figs. Quince chutney. Carasau (Sardinian bread)
Technical Characteristics:
Milk: full fat, raw or pasturized, sheep’s milk
Production: artisan
Paste: pressed
Salting : dry
Ripening: minimum 20 days
Production period December to July
Fats: 35-40% FDM
Weight: 3-4 kg (6.5-9 lbs)
Size:15- 18 cm (6-7 in) diameter, 6-10 cm (2.5-4 in) height
Producers: Sardinian dairies
(from Guffanti Fromaggi)
from We are Italy
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