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Pecorino Sardo DOP - Sardinia

Pecorino Sardo DOP - Sardinia

  • Rind: thin, strawlike yellow, darker color for mature forms
  • Paste: elastic, half-cooked
  • Surface: flat, with a diameter of 15-20 cm
  • Thickness: 3.94 inch
  • Territory: all the territory of Sardegna
  • Label: DOP

Pecorino Sardo obtained its certification of designated origin from the Italian state in 1991 and the European DOP (Protected Designation of Origin) certification in July 1996. Pecorino Sardo is a traditional cylindrical, semi-cooked hard cheese, made from raw sheep milk.

Weight: 12.35 oz
Price: 9.80 €
Pecorino Sardo is a traditional cylindrical, semi-cooked hard cheese that is sold either as a "sweet" or a "ripened" product. It is soft if sweet, hard if ripened.
 
The area in which both versions are made (and where the hard version is ripened to maturity) encompasses the entire administrative region of Sardinia.
 
Pecorino is made from raw sheep milk and produced in the period from November to July. The maturation period varies from 6 to 12 months.
 

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Last site update
20 November 2008

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