Pecorino Sardo is a relatively new cheese, at least “officially speaking”, having only received its “Designated Origin” certification in 1991 from Italy, and its EU PDO protection in 1996.
It is made from sheep’s milk, like all Pecorino cheeses. The unpasteurized milk is curdled with calf’s rennet, then moulded and salted. Some Sardinian dairies are making it from pasteurized milk, perhaps to make export to America easier.
The taste is a balance of salt and sweet, and is more sheep’s milk tasting than other Pecorinos. Owing to the more pronounced taste, serve it in thin, small portions to those who aren’t used to sheep’s milk cheese.
A green emblem on the packaging means a young, soft cheese (“dolce”); a blue emblem means a hard cheese that has been aged longer (“maturo.”) Maturo, though, can mean anywhere from 2 to 6 to 8 months.
Pecorino Sardo is made in Sardinia, Italy.
Substitutes
For the hard Pecorino Sardo, you can substitute Parmesan, Asiago, Grana Padano or any Pecorino cheese.