Weight approx 200g.
Pasteurised ewe’s milk
Dense, firm and oily
WHAT IT TASTES LIKE: Spicy and powerful with bold salty and meaty flavours. Firm with a slight grainy texture.
WHERE IT COMES FROM: Sardinia is famous for its mountain shepherd culture and the grazing sheep there produce the milk for this classic Italian cheese – the word Pecorino is derived from pecora, Italian for sheep. Pecorino Sardo is matured for a minimum of eight months and must be produced from whole ewe's milk from sheep that graze on lush herby pastures. A fantastic alternative to Parmesan, and it's often used as such in Italy.