Pressed ewe's milk DOP · Sardinia
Pecorino Sardo DOP
Sardinian ewe's milk Pecorino, pressed, in the maturo (aged) version: an intense, robust character with a compact, crumbly texture. Not to be confused with Pecorino Romano. Whole wheel, professional format.
Ewe's milkMilk
MaturoAgeing
DOPAppellation
SardiniaRegion
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Meltiness
CrumblyMelting
Tasting
Appearance
Straw-yellow paste, compact-crumbly.
Aroma
Intense, herbaceous.
On the palate
Powerful, robust, crumbly, with a long saline finish.
Aromas
HerbaceousSpice / pepperHayLingering
Pairings
Prestige cheeseboardGrated over pasta & gratinsBread with honey / figCannonau / powerful reds
IIIThe producer
Maison Gildo selection; made in Sardinia within the DOP area (likely F.lli Pinna, to be confirmed).
VSpecifications
- Origin
- Sardinia, Italy
- Format
- Whole wheel (~3 kg)
- Packaging
- Sold by weight
- Storage
- Refrigerated (4 °C), resealed packaging
- Reference
- FRO-008
Information
- Milk
- Ewe's milk (Sardinian breed)
- Paste type
- Pressed, compact to crumbly
- Ageing
- Maturo (min. ~120 days)
- Raw / pasteurised milk
- Thermised / pasteurised
- Appellation
- DOP / AOP
The cheese