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Cheeses
Since ancient times, Sardinia has been a land of shepherding. Cheeses are one of the gastronomic specialties of Sardinia, and their production is owed to its ancient pastoral tradition.
PDO Cheeses (Protected Designation of Origin)
Fiore Sardo D.o.p.
This is thought to be the oldest cheese on the island, historically produced by shepherds in their mountain huts. Made with raw sheep’s milk, it takes its name from the ancient wooden molds used in its production, as a flower (lily or asphodel) was stamped on the bottom.
Pecorino Sardo D.o.p.
It is the most representative cheese of Sardinia, regarding its origins and distribution. Made with sheep’s milk, it is distinguished as “sweet” or “mature” depending on the degree of aging. It is produced and consumed throughout the region.
Pecorino Romano D.o.p.
Despite the name, it is a cheese from the Sardinian tradition. The production area specified by the regulations includes the entire territory of Sardinia, Lazio, and the province of Grosseto. Made with sheep’s milk, it has a very intense smell and aroma. Most of the production is intended for export.
Other Traditional Cheeses Bonassai
This is a raw, soft cheese with a short aging period. Produced mainly in the Sassari area, it is made from sheep’s milk. It is distinguished from other pecorino cheeses also by its rectangular or square base shape.
Casizolu
It is a stretched-curd cheese and one of the few made with cow’s milk. It is typical of the Montiferru area (in the province of Oristano). In some small production facilities, it is still handmade.
Casu Marzu
It is a cheese strongly identified with Sardinia. Obtained through an original and particular process starting from sheep’s milk. To obtain it, the cheese is deliberately infested by the larvae of Piophila casei, which feed on the cheese itself. The final result is a yellowish or amber cream with an intense and spicy flavor.
Callu de Crabittu
It is a cheese still prepared with sheep’s milk and following a technique that dates back to the origins of Sardinia’s pastoral civilization. The resulting product is a spreadable cream, with an intense aroma and spicy taste.
Casu Axedu
It is a fresh, soft cheese made from sheep’s or goat’s milk, with a distinctly sour taste. It is often used for the preparation of typical dishes (e.g. filling for culurgiones).
Casizolu
Casizolu
Sardinian pecorino
Pecorino sardo
Pecorino Romano
Pecorino Romano
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