Cheeses
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
Bonassai
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.
Casizolu
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).