Since the dawn of time, Sardinia has been a shepherds’ land. Cheeses are one of the best known Sardinian gastronomic specialties, and their productive methods follow ancient shepherds' traditions.

DOP Cheeses (Denomination of Protected Origin)

Fiore Sardo D.o.p.
Probably the most ancient cheese produced on the island, historically made by shepherds in their mountain barns. Obtained from raw sheep milk, gets its name from lily flowers sculpted on ancient wooden moulds, in which the cheese was put in order to age.

Pecorino Sardo D.o.p.
The iconic Sardinian cheese, known all around the world. Made with sheep milk, can be distinguished between two kinds: dolce (sweet) or maturo (mature) depending on the ageing stage. It’s produced and consumed all around Sardinia.

Pecorino Romano D.o.p.
Despite its name, this is a cheese of Sardinian origin and tradition. The production area regulated by law, includes the whole Sardinian territory, plus Lazio and Grosseto's province (Tuscany). Made with sheep milk has an intense smell and aroma. Most of Pecorino Romano production is devoted to the International Markets.

Other Traditional Cheeses

Medium aged raw paste soft cheese. Produced especially in Sassari area, is made with sheep milk. Distinguishable from other Pecorinos for its particularly square shape.

Kneaded-curd cheese, one of the very few Sardinian cheeses made with cow milk. This cheese is characteristic of Montiferru area (Oristano province). Very few small producers still made this cheese by hand.

Casu Marzu
A very peculiar Sardinian delicacy. Obtained with a particular process, from sheep milk. The final result is a yellow/amber creamy spread, with a strong and spicy taste.

Callu de Crabittu
Made with goat milk, the method to make this cheese follows deep roots of ancient Sardinian shepherds’ traditions. The final product is a spreadable cheese, with an intense smell and a spicy taste.

Casu Axedu
Fresh soft cheese, made with either sheep or goat milk with a strong acidic taste. Used for the preparation of traditional dishes (i.e. filling of culurjones).