The SARDINIAN PECORINO, is a mature cheese, of milk of sheep of the region of Sardinia (Italy).
It is also known as Fiore Sardo. It is a cheese with protected denomination of origin (DOP) “Q. S. Protetta”.
They are marked by an indelible stamp of ink that can be consumed where the initials are capitalized of the denomination PS, followed by (DOP), next to the company that elaborated it and a cone that simulates a piece of cheese.
Characteristics: This cheese is made from whole and fresh milk of sheep, cooked and mould.
The taste is milder than the Roman and slightly smoked and its acidity depends on the ripening time.
Its average weight is 3 ½ Kg. Its pasta is soft and elastic.
Color going, from white to cream color.
Bark goes from orange to coffee.
It is produced, the DOLCE cheese, whose maturation is shorter (days) and the MATURO, cured for minimum 2 months.
They are cylindrical in shape.
This cheese is manufactured to make “rotten cheese” or with cheese fly larvae, the “Casu March”.
When you go to buy the product at the supermarket you should consider:
- Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
- Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded.
Choose the product with date as far as Possible.
- Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position.
Neither with broken or discarded labels.
- Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
- Buy the product at the end of the market, so that the cold chain is not interrupted.
For Gratin, in paninis, for pasta.
Keep it well covered in its original packaging. Follow the instructions of the preserves printed on the product packaging (specifications).
Stored in the right conditions for up to 3 months.
The cheese the less portioning is, lasts longer, because it has less surface exposed to the air.
Keep dairy products away from meat, fish, vegetables and fruits in the refrigerator to avoid “cross-contamination”.
It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.
Remove from the refrigerator at least 30 minutes before serving because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and color).
Nutrients and properties:
Cheese while less portioning, lasts longer because it has less surface exposed to the air.
If a piece of mature cheese develops mold, you should cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.
Periodically check the status of the product to be able to consume it in time.