Calcagno vs Pecorino Sardo
Calcagno
Facts
- Milk
- Sheep
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
Calcagno is an Italian sheep's milk cheese in the pecorino family, made to be firm enough to grate. Whole peppercorns are often mixed into the curd, so many wheels taste spicy as well as salty. The paste is pale and compact, and it grows grainier as it ages. A natural rind carries the marks of the basket used to drain the curd. The cheese belongs to Italy's hard sheep's milk tradition, and it is sold for the table and for the grater.
Pecorino Sardo
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Sardinia
- Status
- PDO
Pecorino Sardo is a semi-hard sheep's milk cheese from Sardinia, and the name is protected. Whole sheep's milk from the island is the only milk used for the protected cheese. It is made in two styles, Dolce and Maturo, and they differ in age, texture, and bite. Dolce is the milder table cheese. Maturo is drier, sharper, and suited to grating as well as the board.