The Pecorino Sardo has rather recent origins, mirroring a regional tradition connected from many centuries to an economy committed to the sheep-farming.

As a matter of fact, the Pecorino Sardo is produced in the entire region of Sardinia only with whole sheep’s milk coming the local farms. In 1996 it obtained the Protected Designation of Origin and it is produced in two different kinds: sweet, in forms of 1 to 2.3 kg, ripened from 20 to 60 days; and mature, in forms of 1.7 to 4 kg, intended for a longer ripening.

The mature Pecorino Sardo has a hard and dense paste, grainy, with a strong and pleasantly spicy aroma.

In the kitchen it is often used as a grated cheese for soups and first courses, it is also among the ingredients for the “pesto alla Genovese” and it is really good  along with vegetables or baked potatoes.

Its quality is guaranteed by the “Consorzio” (Consortium) for its protection, which, through a constant control, assures the consumer of the respect of the production rules.