Pecorino Sardo DOP

Pecorino Sardo DOP

This should not be confused with Fiore Sardo DOP. 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.

Organoleptic characteristics

Aspect and texture

semi-hard or hard, yellow paste with a scattering of holes

Taste

intense and piquant

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, sheep’s milk

Production method

artisan

Paste

pressed

Salting

dry

Ripening

at least 20 days

Production period

December to July

Fats

35-40% F-Dm

Weight

3-4 kg

Dimensions

15-18 cm diameter, h. 6-10 cm

Producers

Sardinian dairies

Whole cheese code

n.d.

Cutted cheese code

n.d.

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

Formaggella di Malga is produced in the mountain areas around the Bergamo valleys, where some farmers use the pastures for milk production. The cattle are left to graze day and night in the summer in steep meadows and pastures where agricultural machinery cannot work to make hay, to cope with the following winter in which the cattle will be in the cowshed for 4-5 months.Formaggella is the typical raw-milk table cheese of these areas.

Organoleptic characteristics

Technical characteristics

Source

Type of milk

Brands

Share

Product info

FOODEX JAPAN 2023

Formaggella di Malga a latte crudo

Pecorino Val d’Orcia

Pecorino Sardo DOP

Organoleptic characteristics

Technical characteristics

Source

Type of milk

Brands

Share

Product info

Sign up for our newsletter