Pecorino is a generic term and as such can be used to indicate any cheese made from sheep’s milk. And in fact, in Italy there is a great variety of pecorino cheese, all specific to regions or sheep breeds. The Pecorino Sardo, despite the recent recognition of designated origin, is long known and has an ancient history linked to the rich Sardinian production characteristics. It is made of whole ewes’ milk of Sardinia breed.
You will find the “Pecorino Dolce” (sweet Pecorino) and the “Pecorino Staggionato” (seasoned Pecorino). Both types are excellent table cheeses and the seasoned one is often used grated in local dishes. The sweet kind is best paired with light wines such as Vermentino di Gallura, Vermentino di Sardegna or Monica of Sardegna, whereas the spicy type harmonises wonderfully with a Cannonau or Carignano del Sulcis Rosso.
Shared by Patricia at