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Fiore Sardo DOP
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Pecorino Sardo DOP
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Pecorino Romano DOP
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Granglona
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Greviera di Ozieri
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Ovinfort
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Pecorino di Nule
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Pecorino di Osilo
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Peretta vaccina
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Ricotta fresca
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Ricotta stagionata
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This is a
cheese with very ancient origins and from the end of
the 19th century, its production was introduced to
Sardinia. It is a PDO cheese and in 1997 it was
recognised by the United States Patent and Trademark
office as the brand 'Roman cheese made from sheep's
milk'. It is a cooked hard cheese, made exclusively
from fresh, whole milk. Weight varies from 20 to 35
kg, it is cylindrical with flat sides and various
dimensions. The diameter goes from 25 to 35 cm, the
sides vary from 25 to 35 cm.
The rind
is thin and ivory coloured or black in the waxed
version. The cheese is compact and white or straw
coloured. The strong flavour emphasised by salt,
makes it a valuable ingredient in many dishes. |
