Sardinia · Italy
Pecorino Sardo.
Pecorino Sardo is a study in contrasts—butter-soft and slightly grainy at once, with a natural rind that whispers of hay and wild herbs. At 12 months maturity, it strikes a balance between creamy mildness and a clean, assertive sharpness, finishing with a subtle saltiness and the distinctive sheepy character that only true ovine milk can deliver. Crumble it on pasta, or simply let it melt on your tongue with good bread.
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The story
How it's made.
Why it tastes that way.
Pecorino Sardo is Sardinia's most produced cheese and distinct from Fiore Sardo (which uses lamb rennet). It comes in two versions: dolce (young, mild) and maturo (aged, sharp).
The PDO was granted in 1996. Sardinia has one of the highest densities of sheep per capita of any region in Europe, supporting a long-standing sheep cheese tradition.
Production · spec
- Milk
- Sheep · pasteurised
- Family
- Hard
- Rind
- natural
- Age
- 0–12 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Pecorino Sardo's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Pecorino.
54 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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