Pecorino Sardo
Sardinian sheep cheese with two distinct styles. The island produces more sheep cheese than any other Italian region.
Aging Time
20 days – 1 year
Typical Weight
3.5 kg
- Style
- Hard
- Milk
- Sheep
- Origin
- Italy · Sardinia
- Ripening
- ≥ 20 days
Tasting Board
Texture
Firm to hard, compact
Flavor
Sweet to aromatic and piquant depending on aging
Aroma
Characteristic, becoming more intense with aging
History & Origins
Cultural Significance
Sardinia's most important cheese. Central to Sardinian pastoral tradition.
PDO — What the Designation Requires
EU PDO since 1996. Two types: "Dolce" (sweet, aged 20-60 days) and "Maturo" (mature, aged 2+ months). Exclusively from Sardinian sheep milk.
Pairing & Serving
What to Pair It With
Dolce: table cheese with honey, fruit. Maturo: grating cheese, excellent with dried figs and walnuts.
How to Serve It
Fresh style as table cheese, aged style grated over culurgiones (Sardinian ravioli).
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
Tasted it? Add your notes.
Notes are saved to your personal cheese library, next to the recipes you’ve bookmarked.
If you like Pecorino Sardo
Browse all cheesesAdd to Your Library
Save Pecorino Sardo to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.
Sign Up FreeStart Your Cheese Making Journey
Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.