Pecorino Sardo 'Gallura d'Oro' DOP
Pasteurised ewe's milk. Sardinia, Italy
There are approximately 7 million sheep roaming the pastures of Sardinia and most of the ewe's milk is used for making pecorino. This pecorino is produced in Budduso, a village in the centre of Sardinia, situated at an altitude of 700 meters above sea level. It is produced using exclusively local milk and the maturing process lasts for about 8 months. With a compact texture this Pecorino Sardo has a pleasantly spicy bite. It is a great table cheese however all over Italy it is widely used for grating. Try it with honey and pears! |
