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    Pecorino Sardo DOP Mature 280g


    Regular price €5,50

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    INGREDIENTS: Pasteurized sheep milk, rennet, salt, lactic ferments.

    The product is sold with a tolerance of +/- 10% as it is cut on the moment from the whole shape to ensure the greatest possible freshness.



    The pasta is semi-hard, white in color with a tendency to straw and fine and thin eyes. The pasta can take on graininess the flavor is strong and marked and is indicated for consumption as an accompaniment or to enrich tasty first courses if grated.

    Pecorino Sardo D.O.P. (Denominazione d'Origine Protetta | PDO Protected Designation of Origin) is a sheep cheese produced according to the production specification of the Consortium for the Protection of Pecorino Sardo D.O.P. and is one of the most typical and representative cheeses on the sardinian dairy scene.

    Wines: Grumello di Montalcino and the classic Cannonau

    Over 60 days mature.

    It is scientifically proven that omega 3 and omega 6 fatty acids (better known as CLA) of which Pecorino is rich have not only high nutritional properties but also therapeutic properties. They help bone formation, improve immune functions, contribute to the reduction of fat mass, perform antioxidant activity and promote the prevention of cardio-vascular diseases. The merit of all this is especially the spontaneous essences that mainly feed on sheep grazing in the wild.




    Whole sheep's milk, possibly heated or pasteurized, is inoculated with native crops of lactic ferments and then clotted with veal rennet at a temperature between 35 ° and 39 ° C.

    Then the pasta is subjected to breakage until the achievement of curd granules the size of a hazelnut for the sweet type and a grain of corn for the ripe type. The curd is then subjected to semi-cooking at a temperature not exceeding 43 °C and then placed in special circular molds, different for the two types. The cheese thus obtained is subjected to stewing and/or pressing under temperature conditions and for such times as to allow optimal acidification and purging.

    After the serum purge has been completed, the cheese is salted wetly or dry, with distinct times for the two types.

    It follows the maturation - seasoning phase that takes place in special rooms at controlled temperature and humidity.

    All phases of the production process, from the production of the raw material to the maturation of the finished product, must strictly take place in the so called "Area of Origin".