Pecorino Sardo vs Sardo
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.
Sardo
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Argentina
Sardo is a hard cow's milk cheese from Argentina, and cooks keep it for the grater as much as for the board. The name points toward Sardinia, but this cheese is Argentine and the milk is cow's milk, not sheep's milk. The paste is pale yellow, firm, and granular, with a natural rind and a salty, mellow taste. A younger piece can still be cut into slices. An older piece turns drier and sharper, and it is the one that falls in flakes over pasta, soup, and baked dishes.