Sardo

Sardo

Sardo is a type of cheese originating from the island of Sardinia, Italy. It is a hard, grating cheese that is often used in Italian cuisine, particularly in pasta dishes.

History

The production of Sardo cheese dates back to ancient times. It was originally made by the shepherd communities of Sardinia, who used the milk of their sheep to produce the cheese. The traditional method of production has been passed down through generations and is still used today.

Production

Sardo cheese is made from sheep's milk. The milk is heated and rennet is added to cause it to curdle. The curds are then cut, heated, and pressed into molds. The cheese is then aged for a minimum of three months, during which time it develops its characteristic flavor and texture.

Characteristics

Sardo cheese is a hard, grating cheese with a pale yellow color. It has a slightly salty, nutty flavor and a firm, crumbly texture. It is often used in pasta dishes, such as Spaghetti Carbonara, or served with fruit and wine as part of a cheese platter.

Varieties

There are several varieties of Sardo cheese, including Pecorino Sardo, which is a protected designation of origin (PDO) cheese. This means that it must be produced in a specific geographical area using traditional methods.

See also

• List of Italian cheeses
• List of sheep milk cheeses

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