Pecorino and Caprino Cheese

Sardinia: The Island of Cheese - Pecorino and More

Cheese is undoubtedly one of the most distinctive products of Sardinia, which is why the island is also referred to as the 'Cheese Island of Sardinia'. With over three million sheep, several hundred thousand goats, and a considerable number of dairy cows, this comes as no surprise. The majority of the cheese produced here comes from sheep's milk. Pecorino Sardo plays a significant role in Sardinian cuisine. This applies both to its use as an ingredient in many traditional dishes and for immediate enjoyment, whether as part of appetizers, on a cheese platter after the main course, or simply accompanying a glass of wine. It is available in two degrees of maturity. In its mature form ("stagionato" or "maturo"), it is used wherever grated cheese is called for in a recipe. For direct consumption, a younger Pecorino (in the "dolce" maturation stage) is often preferred. A pure goat cheese (Caprino) also works well for a cheese platter