Pecorino sardo
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| Pecorino sardo | |
|---|---|
| Other names | Fiore sardo |
| Country of origin | Italy |
| Region | Sardinia |
| Source of milk | Sheep milk |
| Texture | Hard |
| Certification | DO: 1991 PDO: 1996 |
| Related media on Commons | |
Pecorino sardo (Sardinian: berveghinu sardu; lit. 'Sardinian pecorino') is a firm cheese from Sardinia made from sheep milk, specifically from the milk of the local Sarda sheep.[1] It was awarded denominazione d'origine (DO) status in 1991 and granted protected designation of origin (PDO) protection in 1996, the year in which this European Union certification scheme was introduced.[2] There are two varieties: pecorino sardo dolce, aged for 20–60 days; and pecorino sardo maturo, which is aged more than 2 months.[3]
Pecorino sardo is an uncooked hard cheese, made from fresh whole sheep's milk curdled using calf's rennet. The mixture is salted and poured into moulds. The dolce weights 1.0-2.3 kilograms, while the maturo weighs 1.7-4.0 kilograms. The rind varies from deep yellow to dark brown in colour and encases a paste that varies from white to straw-yellow. The sharpness of the flavour depends on the length of maturation.[3]
See also
[edit ]Media related to Pecorino sardo at Wikimedia Commons
- List of Italian cheeses
- List of Italian DOP cheeses – food with protected designation of origin status
- Sardo – grating cow's milk cheese, an Argentine cheese
- Pecorino – hard Italian sheep's milk cheese
References
[edit ]- ^ "Sardinian Pecorino Cheese". Italian Tourism Official Website. 2015年03月23日. Archived from the original on 21 November 2015. Retrieved 2021年10月25日.
- ^ ‘Pecorino sardo Dop’, SardegnaAgricoltura, (Regione Autonoma della Sardegna, 2009).
- ^ a b "SardegnaAgricoltura: Pecorino Sardo DOP". www.sardegnaagricoltura.it (in Italian). Retrieved 2024年09月11日.