TABLE OF CONTENTS
Best Sardinian Cheese Types
Produced exclusively on the island of Sardinia, Pecorino Sardo is a semi-cooked, hard cheese made with whole milk from the pasture-grazing Sarda sheep. This breed is indigenous to Sardinia, raised throughout Italy and considered to be among the best domestic breeds for milk production.
Highly adaptable to different terrains, Sarda sheep feed on fragrant Mediterranean shrubs, which gives Pecorino its distinctive aromatic flavor. It is available in two varieties: Pecorino Sardo Dolce (mild), a sweet and more delicate version, and Pecorino Sardo Maturo (mature), a much stronger flavored cheese that's matured for at least 2 months and pleasantly piquant.
Pair with
This hard cooked cheese is made with whole milk from pasture-grazed sheep, and has a particularly salty and slightly piquant flavor. Aged for at least 5 months, Pecorino Romano makes an excellent table cheese, particularly when combined with fresh vegetables and fruit, but after eight months of aging, it is mainly used for grating over classic Roman dishes such as Bucatini all’Amatriciana, Rigatoni alla Carbonara, Spaghetti Cacio e Pepe, and Tripe alla Romana.
The origins of Pecorino Romano can be traced back to the Roman Empire, when cheese processing methods were first described by some of ancient Rome's most important writers on agriculture: Varrone, Columella, Virgilio and Pliny the Elder. In 227 BCE, the production of this renowned cheese spread to the neighboring island of Sardinia, where even today almost 90% of Pecorino Romano is produced, while the remaining 10% comes from Lazio and the Tuscan province of Grosseto.
Produced only on the Italian island of Sardinia, where the traditions of sheep farming and cheesemaking can be traced back to 1000 BCE, Fiore Sardo is a hard cheese made from whole sheep’s milk from local breeds. After six months of aging, Fiore Sardo develops its distinctive pungent aroma and a rich, piquant flavor with pronounced notes of caramel sweetness.
The younger Fiore Sardo is most often consumed as a table cheese and pairs well with fruity wines, while matured versions are typically used for grating over a number of traditional dishes such as culurgiones, a type of Sardinian ravioli.
Pair with
Produced on Sicily and Sardinia, Primo sale is an Italian cheese made from sheep's milk. Its texture is crunchy, with irregular eyes, while the aromas are pungent and the flavors are herbaceous, slightly tangy, and milky. It is believed that primo sale was mentioned in Homer's Odysseus as the cheese made by Cyclops.
The name of the cheese means first salt, referring to the early stages of its maturation. In Sicily, before the cheese is salted, it is called Tumazzu, and after the first salting it's called primo sale. After the maturation, it is called Canestrato, although some sources claim that it might even be called Vastedda.
Pair with
IT IS ILLEGAL TO SELL AND CONSUME THIS CHEESE DUE TO HEALTH RISKS. Casu marzu is a controversial Italian sheep’s milk cheese originating from Sardinia. The cheese is derived from the Pecorino family of cheeses and has a soft-ripened texture with a natural rind.
In English, casu marzu means rotten cheese, referring to live insect larvae (maggots) which can be found in it. After the fermentation process, larvae are introduced to the cheese, promoting decomposition and breaking down the cheese’s fats.
Capridor is a semi-hard Italian cheese originating from Sardinia. It is made from goat’s milk and matures for about three months. Its edible rind is moldy, while the texture is compact and soft, and the body is straw yellow in color.
The flavors of capridor are quite mild and aromatic.
Casu axedu is an Italian cheese hailing from Sardinia. The cheese is made from sheep's or goat's milk. After the curd has been shaped, it's often left to drain for 2 days before it's placed into brine, where it can stay conserved for a long time.
The process turns the soft and sweet cheese into an acidic and pungent one. When fresh, it's usually served as an accompaniment to vegetables and salads, but it can also be spread on bread. Once matured, the cheese develops a harder texture and can be grated over pasta dishes and soups.
Caggiu de crabittu is a traditional Sardinian goat cheese made from the abomasum of a young goat (kid) and goat milk. The kid must be fed exclusively on its mother’s milk from birth until slaughter. Before slaughter, the kid continues to suckle to ensure the abomasum is full.
After slaughter, the stomach is emptied and the milk is filtered and reinserted into the stomach to activate lactic ferments, transforming it into a creamy paste. The filled stomach is tied with string, dried, and smoked for about 20 days. The resulting rennet can weigh between 250 and 700 grams (10 oz to 1.5 lbs).
Calcagno is a traditional cheese produced on Sardinia and Sicily. The cheese is made from sheep's milk and ages from 3 to 10 months. It's produced by adding black peppercorns to the curd, and then the cheeses are drained in baskets and salted.
The baskets leave a distinct pattern on the rind. As it matures, the texture becomes grainy and flaky, while the flavors become pungent, spicy, and salty, with the typical flavor of sheep's milk. When young, it's recommended to serve Calcagno with roasted peppers, and when aged, it's usually grated over pasta or vegetables.
Axridda, also called su casu cun s’axridda is a Sardinian cheese made either with raw sheep milk or a combination of sheep and goat milk, and either calf, lamb, or goat kid rennet. Nowadays it is mainly produced in the area around Gerrei, in the province of Cagliari.
This cheese is special because it is covered with clay on the 60th day of maturation. The clay serves as a natural insulator, protecting the cheese from high temperatures and insects, at the same time keeping it moist and reducing otherwise necessary interventions such as washing the rind with oil or turning it repeatedly on the aging shelves.
TABLE OF CONTENTS
Best Sardinian Cheese Producers
AWARDS
World Cheese Awards - Gold
2022
World Cheese Awards - Super Gold
2024
Italian Cheese Awards - Nominee
2022, 2020, 2019, 2018, 2017
BEST Caseificio Debbene Cheeses
AWARDS
Italian Cheese Awards - Nominee
2020, 2019
Italian Cheese Awards - ICA
2020, 2016
BEST Caseificio Monzitta E Fiori Cheeses
Caseificio Mandrolisai is a cheese producer located in the central Sardinia region of Italy. They specialize in traditional Sardinian cheeses, utilizing local sheep's milk. The company adheres to practices that emphasize quality and traditional methods.
Their product line includes Pecorino Sardo and other regional varieties.
AWARDS
World Cheese Awards - Super Gold
2022
Italian Cheese Awards - Nominee
2023, 2022
BEST Caseificio Mandrolisai Cheeses
AWARDS
World Cheese Awards - Gold
2024
World Cheese Awards - Super Gold
2024
BEST Caseificio Garau Cheeses
Argiolas is a traditional cheese producer located in Sardinia, Italy. The company focuses primarily on producing high-quality Pecorino cheeses. Argiolas sources its milk from local sheep, ensuring that their products have a unique and authentic regional flavor.
The company's cheese-making techniques combine modern technology with traditional methods.
Caseificio Monzitta & Fiori is a cheese producer based in Ozieri, Sardinia, Italy. The company specializes in traditional Sardinian cheeses, including Pecorino and Ricotta. They use milk sourced from local sheep and cows to create their products. The production adheres to traditional methods to maintain authenticity and quality.
All cheese is crafted with a focus on preserving regional flavors and heritage.
Zanda is a cheese producer based in Sardinia, Italy. They specialize in traditional Sardinian cheeses, using locally sourced sheep's milk. The company is known for its Pecorino Sardo, a staple in Sardinian cuisine. Zanda adheres to traditional cheesemaking methods while also incorporating modern quality controls.
Their cheeses are aged in conditions that enhance their unique flavors and textures.
Central Formaggi is a cheese producer based in Italy. The company specializes in the production of traditional Italian cheeses, including Pecorino Romano and other varieties of pecorino. Central Formaggi focuses on maintaining high standards of quality and authenticity in their cheese-making process.
The company sources its milk from local farms to ensure freshness and superior taste. Central Formaggi distributes its products both domestically and internationally.
AWARDS
World Cheese Awards - Gold
2024, 2023, 2021
World Championship Cheese Contest - Best of Class
2020
BEST Central Formaggi Cheeses
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