Pecorino sardo

Pecorino sardo is a sheep's milk cheese from the island of Sardinia in Italy. It is made by curdling raw milk with calf's rennet, then moulding and salting the curds. Its flavour balances salt and sweet and tastes more strongly of sheep's milk than other pecorino cheeses do. It is sold young and soft, called dolce, which suits slicing at the table, or aged longer as a hard maturo, which is grated or shaved as a garnish. A green emblem on the packaging marks the young cheese and a blue emblem marks the aged one. It received Italian designation of origin certification in 1991 and European Union protected designation of origin status in 1996. In cooking, the aged cheese can be replaced by Parmesan, Asiago or Grana Padano.