Pecorino sardo
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Pecorino sardo | |
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DO: 1991 PDO: 1996 | |
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Pecorino sardo[1] (Sardinian: berveghinu sardu; lit. 'Sardinian pecorino') is a firm cheese from the Italian island of Sardinia, made from sheep's milk, specifically from the milk of the local Sardinian breed. It was awarded denominazione d'origine status in 1991 and granted protected designation of origin (PDO in English and DOP in Italian) protection in 1996, the year in which this European Union certification scheme was introduced.[2]
Pecorino sardo is an uncooked
In the United States it is most often found as a hard cheese, its more mature form.
Pecorino sardo is not as well known outside Italy as romano or pecorino toscano, although a good deal of pecorino romano is actually made in Sardinia, as Sardinia is within romano's PDO area. Pecorino sardo can be processed further into casu martzu by the introduction of cheese fly maggots.
See also
- 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
- ^ "Sardinian Pecorino Cheese". Italian Tourism Official Website. 2015-03-23. Archived from the original on 21 November 2015. Retrieved 2021-10-25.
- ^ ‘Pecorino sardo Dop’, SardegnaAgricoltura, (Regione Autonoma della Sardegna, 2009).