Description

Pecorino Sardo is produced from sheep’s milk and the aging needs to be at least 6 months. The production of this cheese is seasonal, in fact it can be produced from December to June, when the production of sheep’s milk is the most. This cheese has typical and well-defined characteristics; its rind is smooth, thin and has a typical brownish colour. Its paste is straw yellow in colour, its grainy texture and has an herbal aroma. It is ideal as table cheese and it’s perfect combined with red wines.