The product specifications, which have been in place since 1996, include two varieties of this cheese, depending on its ripening period: mild Pecorino Sardo and mature Pecorino Sardo. This delicious product, belonging to the latter category, was crafted by Argiolas Cheese, a real landmark in the Sardinian cheese-making world.

The mature Pecorino Sardo PDO ages for a long time, at least 60 days. During its ripening period, it acquires a particular spicy, intense and enveloping flavour. That’s why it is also a delicious grating cheese. As a matter of fact, its paste is hard and straw-coloured.

The pecorino Sardo, which obtained the PDO designation in 1991, is a truly unique cheese that perfectly depicts the cheese-making craftsmanship of Sardinia. It’s a traditional cheese as ancient as sheep farming itself. Indeed, it is only produced with local sheep milk.

We like to eat it:

• Plain with some honey
• Grated on top of gnocchi
• In a quiches for a little flavour kick