Pecorino cheese from Sardinia is different! Why? In Sardinia, milk production is high due to the abundance of good grazing land and the many many sheep. Sardinian milk has undisputed organoleptic qualities that make it unique and particularly appreciated, whether drunk fresh from the ewe or bought in a carton.
The quality of Sardinian milk is undoubtedly down to the healthy and natural pastures.
Our pecorino cheese, which is appreciated all over the world, was born from this delicious milk.
Cheese is one of the gastronomic specialties of Sardinia. It is made from the milk of an ancient native breed of sheep and processed following long-established pastoral traditions. More Pecorino cheese is made on the island than anywhere else in Europe.
Licanzu is a semi-mature cheese produced in Sarule, a small town in the province of Nuoro (Sardinia), which is lightly smoked with natural wood.
The Pecorino cheese produced in Sardinia preserves ancient and unique techniques of craftsmanship. There are two types of Pecorino cheese: dolce (sweet) and maturo (mature). First, the curd is separated from the whey of whole sheep’s milk. It is then put into cylindrical molds, salted and allowed to mature.
Pecorino Sardo Dolce is matured for a short time, from 20 to 60 days. The cheeses weigh from 1 to 2.3 kg. They have a smooth, thin, soft, elastic, and compact rind, which has a pale straw-white color. The cheese has a small number of holes and it has a sweet, aromatic or slightly acidic taste.
Pecorino Sardo Maturo cheeses weigh from 1.7 to 4 kg. They have a smooth, consistent rind, which has a light straw-yellow color that becomes darker as it matures. The body of the cheese is firm or has small white holes. The mature cheese is straw yellow in color. It has a higher consistency and a certain graininess.
The taste is pleasantly spicy, and Pecorino cheese can be appreciated both as a table cheese or grated over food.
New competition for hospitality students using Pecorino cheese!
The first national cooking competition is being run for hospitality students, who have been asked to combine the new trends in Italian cuisine with the rich taste of Pecorino cheese. Students from 42 academic organizations, from the north to the south of the country, are participating.
The young chefs will be judged on their ability to create recipes that enhance the value of Pecorino cheese, from its flavor to its versatility.
The chefs and their dishes will be evaluated by a jury that includes, in addition to Chef Pomata, the president of the Consortium for the Protection of Pecorino Cheese, Dr. Salvatore Palitta, and Chef Matteo Barbarossa, chef at the academy in Terni.
Keep this new recipe in a safe place!
“Schiacciate with Pecorino cheese and arbutus honey”
This delicious appetizer is prepared with typical Sardinian ingredients. This finger food uses oven-baked crispbreads on which cubes of Sardinian Pecorino cheese are covered in delicious arbutus honey and sprinkled with a mixture of myrtle and rosemary.
- 12 crispbreads
- Sardinian Pecorino cheese 80 g
- arbutus honey 180 g
- 3 sprigs of myrtle
- 3 sprigs of rosemary
- Vegetable broth as required.
How to prepare our delicacy
To prepare this dish, start by heating the vegetable stock, then add two sprigs of myrtle and two sprigs of rosemary, and leave to infuse for about half an hour. Next, melt the honey over a water bath. When it becomes liquid, pour in two tablespoons of vegetable stock and mix together well.
Let the mixture cool to one side. Finely chop the sprigs of myrtle and rosemary and cut the Pecorino cheese into small cubes.
Place three cubes of Sardinian Pecorino cheese on each crispbread, drizzle over them a teaspoon of the honey mixture and then add sprinkles of myrtle and rosemary.
Now … enjoy your tasty snack!