Pecorino Sardo

Pecorino Sardo

What it is

The DOP splits it in two at sixty days: dolce below, maturo above, from the same Sarda ewes and the same semi-cooked curd. Most Pecorino Romano is made in Sardinia too, but salted far harder — which is why a Sardo of the same age tastes sweeter and leaves room for the rest of the dish.

In the kitchen

Swap it in wherever Romano would over-salt — a carbonara for people who find the Roman version aggressive, or an artichoke gratin — weight for weight, and season only at the end.

Goes with

Broad bean Honey Artichoke Olive oil Pear Black pepper

Something wrong here, or missing? Tell us