Pecorino Sardo P.D.O - Programme funded by the autonomous region of sardinia with l.r. n. 5/2015 art. 15
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Pecorino
Sardo P.D.O
Programme funded by the autonomous region of sardinia with l.r. n. 5/2015 art. 15
THE AREA OF ORIGIN SARDINIA IS THE ONLY
REGION OF ORIGIN OF
It is the second largest and the Vast expanses of the land are covered in
second most densely populated brush vegetation, including mastic tree,
island in the Mediterranean Sea. It
is also a veritable mini-continent in
virtue of the remarkable variety of
natural and human environments.
rockrose, strawberry tree, and many other
wildflower species, typical to the island.
PECORINO SARDO PDO.
Above all, the uniqueness of this Since the Nuragic age sheep rearing has
island is characterized by: been an important, if not the only source
of income for a large part of the island’s
• in its particular environmental and
population; the agro-pastoral sector,
climatic conditions
along with ewe’s milk dairy production
• in its ancient agro-pastoral vocation, are still one of the island’s key industries,
which continues to be strongly both in terms of workers and turnover of
SARDINIA
rooted in the land. businesses.
Many natural features that have Today more 12,000 animal farms
since disappeared in other areas of operate in Sardinia, producing almost
Italy have been salvaged in Sardinia: 300 thousand liters of milk in total.
solitary coastlines, mountains, forests,
rare animals and local plant species.
The typically Mediterranean climate
is characterized by mild winters
and hot summers and it particularly
influenced by the sea and strong
winds that regularly blow over the
land in all seasons.
HISTORICAL
HIGHLIGHTS Pecorino Sardo P.D.O.:
an ancient history
Pecorino Sardo is one of Sardinia’s most ancient cheeses whose and more innovative processes. The turn of the twentieth century
origins go way back in time to the Nuragic age, a population which also saw the spread of new production methods such as the use of
dedicated itself to sheep rearing rather than farming. thermometers and titrated liquid rennet, as well as the filtering of
milk. Thanks to modern machinery and technological innovations, the
In Ancient Carthage and then in Ancient Roman times Sardinia became hygiene conditions of processing improved; heat treatments, the length
one of the most important wheat producers in the Mediterranean. of time and methods for the semi-cooking of curd as well as the use of
Forests were not only replaced with grain fields, but pastures too, a lactic bacteria natural enzymes and rennet have all been rationalized.
practice that spread rapidly thanks to the island’s special, highly
favorable environmental and climatic conditions. Natural meadows, All this in virtue of new and more extensive markets which were
teaming with varied and rich brushy vegetation, were a crucial food opening up on the horizon, requiring compliance with stringent health
source for sheep reared on the island back then and still are today. and hygiene standards, well-defined organoleptic properties, ease and
convenience of use.
The first precise historic notions on the ancient origins of Pecorino
Sardo PDO can be traced back to the late eighteenth century. At the From the 60s in particular, the characteristic production technology of
time, cheeses were referred to as Whites, Fine Reds, Smoked, Fresa Pecorino Sardo has been continuously honed until today, without ever
and Spiatatu. Fine Red and Smoked cheeses can be considered the forgetting the origins and teachings passed down from tradition.
precursors of Pecorino Sardo. Both cheeses were made from raw milk
or milk heated by dipping hot stones in it.
Fine Red and Smoked cheeses are still alive today.
Processing techniques were refined with the passing of centuries;
traditional practices were passed down and combined with new They are also protected by the P.D.O. label.
SARDA SHEEP EWE’S MILK *Animal farms in the area of origin are characterized by the prevalence of the Sarda breed of sheep for the production of milk destined for the PDO.
THE SARDA SHEEP BREED Animals are mostly left to
graze on natural pastures,
which is why their milk
DESCRIPTION
is considered the very
best quality. Currently
on the island there are
approximately 12,000
agro-pastoral farms,
where more than three
million sheep are reared
for milk production.
Evolution:
Breed: Throughout its evolution, the Sarda
sheep has perfectly adapted to
An indigenous breed of
these rugged lands, characterized
sheep, of ancient origin.
by hilly and mountainous
landscapes.
Origin: Natural habitat:
A descendant of the wild The island’s typical
mouflon species, which still Mediterranean macchia, a
abounds in the remote and shrubland with vast pastures,
central part of Sardinia. characterized by bushes and
wild herbs.
Production: Tradition:
Since the early twentieth The Sarda sheep’s rustic nature
century, these sheep have is an important characteristic,
been mostly farmed for milk as it thrives on natural pastures,
production. resulting in excellent milk, both in
terms of quality and quantity.
QUALITY EWE’S MILK
Pecorino Sardo P.D.O. is made exclusively with full-fat ewe’s milk.
This milk comes from animals that graze on pastures and therefore contains vitamin A, which gives
it a white porcelain color and greater viscosity due to a higher dry substance content.
Radical transformations in the dairy production industry introduced over the past few
decades, along with innovative techniques developed to improve the health and
hygiene characteristics of farms, have significantly increased the quality of life of
raisers and their livestock. This has drastically reduced the somatic cell content
and bacterial load of the milk produced, thus enabling an increase in the
presence of essential, polyunsaturated fatty acids the milk is particularly rich in.
Over the years genetic improvements to
the Sarda breed and constant monitoring Sardinia is
of milk production has resulted in
animals that offer excellent production effectively
quality and quantity.
Italy’s top sheep
68
rearing region:
68%
Cheeses made with Sarda ewe’s milk
are rich in proteins and have nutrients.
Sarda ewe’s milk is mainly used in the
of ewe’s milk %
dairy industry to produce fine cheeses that comes from
are in high demand among consumers.
the island.
PRODUCTION
STEPS OF PRODUCTION
1
PREPARATION
2 3 CURDLING
Milk enzymes are added to the
BREAKING UP
The paste is then broken up
OF MILK
Full-fat ewe’s milk produced milk, sourced from indigenous into granules of various sizes,
entirely in Sardinia can be cultures, along with veal’s rennet; depending on the type of
processed raw or is heat treated. coagulation takes around 35-40 cheese being made.
minutes. For Dolce (mild) Pecorino Sardo,
granules must be the size of a
hazelnut.
For Maturo (mature) Pecorino
Sardo, they are smaller, the size
of a corn kernel.
4
COOKING AND
5
SALTING
6
MATURATION
7
MARKING
PRESSING Lastly, the cheeses are wet This is followed by Before release, every
The curd is then semi-cooked or dry salted so that for every maturation/ aging which is single batch must be
at a temperature that never 100 grams of Pecorino Sardo different for both varieties: rigorously inspected and if
exceeds 43°C (190 °F), before there are no more than 2 20/60 days for Dolce and compliant with all Production
being poured into special grams of salt. at least 2 months for Maturo Specifications, the cheeses
molds which are different for cheese. are marked.
the Dolce or Maturo varieties. The INDELIBLE FOOD
The cheese is then pressed INK STAMP contains the
and excess whey is INITIALS of the PDO and the
discharged. IDENTIFICATION CODE OF
THE CHEESE MAKER; it may
be affixed onto the flat face
or side rind of the cheese
one or more times.
HOW TO RECOGNIZE IT THE IDENTIKIT OF
PECORINO SARDO PDO
Made exclusively with ewe’s milk from Sardinia, there are 2 different kinds of Pecorino Sardo, in terms of preparation, maturation,
sensory properties: Dolce (mild) (20/60 days maturation) and Maturo (mature) (aged for almost 2 months)
PECORINO SARDO DOLCE (MILD) PECORINO SARDO MATURO
Made with Made with
100% ewe’s milk 100% ewe’s milk
Cylindrical shape,
Cylindrical shape, with a weight
with an average of 3 to 4 kg
weight of 2 kg (4.5 lbs) (6.5 to 9 lbs)
A consistent crust, straw
Thin crust, straw yellow or brown in color
yellow in color
Elastic, slightly
granular texture, white
Aromatic and subtly tending towards straw
acidic flavor yellow in color
Compact, soft and elastic A strong and subtly
paste, white in color piquant flavorHOW TO RECOGNIZE IT? THE LABEL
QUALITY STEPS
1 After stringent controls, an
indelible food ink stamp
containing the initials of the PDO
and the identification code, or
2 Before being released for
consumption, a label is affixed
onto cheeses that pass a further
quality verification, containing the
Visual identification is based
on 3 ELEMENTS
the CE mark of the cheese maker PDO designation, the EU symbol
is affixed onto each cheese. The and a progressive ALPHANUMERIC The cheese maker’s
stamp is clearly visible on the CODE that univocally identifies label on which the
side rind or on the flat face of the every single cheese Pecorino Sardo PDO
cheese. designation is radially
arranged
This numbered
adhesive mark,
issued by the
Protection
Consortium,
univocally identifies
every single cheese.
The green mark
stands for Pecorino
Sardo Dolce and the
blue mark stands for
Pecorino Sardo Maturo.
The EU symbol that
distinguishes PDO
productsTHE VALUE OF P.D.O.
CHOOSING A P.D.O. CHEESE MEANS:
• The guarantee of purchasing a typical, authentic, and quality European food
heritage product
• recognizing the added value associated with certified quality
• supporting the fight against imitations, counterfeiting and unlawful competition
• promoting the work of producers and guaranteeing long-lasting economic and
social development
RECOGNITION OF
PDO IN 1996 WITH
EC REGULATION NO.
1263/96
SARDINIA
AREA OF PRODUCTIONPRODUCTION CHAIN
THE PECORINO SARDO P.D.O. PRODUCTION CHAIN IN
DAIRY PRODUCTION/ AGING FACILITIES
NUMBERS
REFERENCE MARKETS:
25
EXTERNAL PACKAGERS
AUTHORIZED TO USE THE MARK
89% Italy
2% Extra UE
10
9%
SUPPLIER SHEEP FARMS
6,000 Europe
LABELED CHEESES SALES CHANNELS:
90% 5% 5%
IN 2019
692,588
Retail Hospitality Others
PROCESSED LITERS OF MILK Industry
12,000,000
63% Pecorino
12%
FINISHED PRODUCT Sardo Maturo
20,000 OF WHICH +
compared
to 2018
Tons
37% Pecorino
Sardo Dolce
*updated on 31.12.2019THE CONSORTIUM OF THE CONSORTIUM’S MISSION
PROTECTION
As of July 2nd 1996, the quality of Pecorino
Sardo P.D.O. is guaranteed by the Consortium
of Protection which today unites private and
cooperative dairies operating throughout the
entire region. On December 11th 2002 the Holder of the collective The promotion of all initiatives which aim
Consortium obtained its first official recognition as identifying mark of to protect the typicality and particular
the only body representing Pecorino Sardo P.D.O. Pecorino Sardo PDO and
and was officially tasked by the Italian Ministry of
characteristics of the protected product and
tasked with the granting raise awareness of the PDO on all markets
Agriculture to protect, promote and enhance the
P.D.O. status, as well as to safeguard the product of its use to eligible by means of initiatives to raise consumer
from infringements, fraud and counterfeiting. This entities awareness
delegation has since been consistently renewed
at the end of each three-year term. Protection of the PDO
The Consortium of Protection also holds the
collective identification mark of the PDO, grants by means of monitoring Serving the general interests of the PDO, also
the right for its use and requires its placement bodies by means of:
onto all products which conform to Production
Specifications. It is supported by a Certification
• consultancy with Public Administration
Body that is also authorized by the Italian Ministry
Monitoring of the use • amendment proposals for production
of the Pecorino Sardo specifications
of Agriculture, in the pursuit of this delicate task.
The entire Pecorino Sardo PDO production denomination on the • qualitative and structural improvement programs
chain, from animal farmers to final packagers, national, European and
• cooperation with the European Union, the Italian
State, Regions and other public and private bodies
is subject to the control of an independent third international market to to enhance product promotion and protection
party body which verifies every single step of the
process and issues products with certifications of prevent improper use, • advertising and promotional initiatives to increase
conformity with Production Specification quality fraud, counterfeiting and the notoriety and consumption of Pecorino Sardo PDO
requirements. unlawful competition
Consorzio per la Tutela
del Formaggio Pecorino Sardo D.O.P.ì Consortiums of Protection, recognized by (EU) Regulation no. 1151/2012 art. 3 (groups) are
Via S. Alenixedda n. 2 tasked with the protection, promotion, enhancement, consumer information and general
09128 Cagliari (Italia) care of the denomination by MiPAAF (Italian Ministry of Agricultural, Food and Forestry
Tel/Fax: +39 0781 252853 Policies), with Decree pursuant to art. 14 of Law no.526, December 21st 1999.
info@pecorinosardo.it
www.pecorinosardo.itKITCHEN
IN THE KITCHEN
DID YOU KNOW
THAT...
The use of milk enzymes
The Dolce cheese is highly suited for sourced from selected
the preparation of savory pies and indigenous cultures naturally
present in Sardinian ewe’s milk
strudels, quiches, flans and finger
accelerates the removal of
foods; it is an excellent pizza topping
undesirable microorganisms
and is delicious served with grilled
and is crucial in determining
Pecorino Sardo P.D.O. Dolce vegetables or seasonal fruit.
the typical sensory properties
and Maturo varieties are both of Pecorino Sardo P.D.O., and
excellent table cheeses therefore its unmistakable
flavor. Pecorino Sardo “Dolce”
is aromatic and delicate,
whereas the “Maturo” variety is
strong and subtly piquant.
The Maturo cheese,
aged for over 4
months, is also
delicious served The Dolce cheese is
grated and used best served with a
to enrich dishes, soft and full-bodied
especially first courses. white dry wine like
It is used to prepare Vermentino, whereas
numerous traditional the Maturo cheese,
Sardinian and Italian with its intense and
dishes and is a key decisive flavor, is
ingredient that always excellent paired with
distinguishes itself and a soft, fervent and
characterizes every medium-bodied red
dish that contains it. wine like Cannonau or
Brunello di Montalcino.IN THE KITCHEN SAFFRON RISOTTO WITH
PECORINO SARDO PDO CHEESE,
MILD AND MATURE
INGREDIENTS
/6 DIRECTIONS
/30 min
• 500 g / 1 lb. carnaroli rice Prepare a vegetable broth. Finely chop the
onion. Cut the Pecorino Sardo mild cheese
• 1 liter or more (5 cups) of into little cubes, and grate the Pecorino
vegetable broth Sardo mature cheese.
• 100 gr / ¼ lb.
of Pecorino Sardo Dolce P.D.O. In a heavy-based saucepan, cook the
• 100 gr / ¼ lb. chopped onion in 2 tablespoons of extra
of Pecorino Sardo Maturo P.D.O. virgin oil, until slightly dry. Slightly cook the
rice with the onion, stirring constantly with
• 1 medium onion, very finely a wooden spoon. Add the white wine and
chopped continue stirring until absorbed. Add in 2
• Extra virgin olive oil cups of broth until absorbed.
• 1.5 gr of saffron Add in another 2 cups of broth, along with
salt and saffron. Let the mixture boil for
• 1 glass of dry white wine about 15 minutes, while continuing to stir
• Salt to taste and adding more broth little by little.
When the rice is ready, stir in the Pecorino
Sardo Dolce cubes Continue to cook until
creamy. Serve warm, with a dusting of the
grated Pecorino Sardo Maturo.IN THE KITCHEN CHEESECAKE WITH MATURE
PECORINO SARDO PDO CHEESE
INGREDIENTS /4 DIRECTIONS
/40 min
• 120 g / 4 oz Chop the biscuits and mix them with melted
biscuits butter and grated Mature Pecorino Sardo
PDO cheese. Cover the bottom of a 9.5 inch
• 100 g / 3.5 oz cake pan with parchment paper. Put the
butter mixture into the cake pan and press down
• 40 g / 1.4 oz well, then put the cake mould into a 375°F
grated Mature Pecorino Sardo PDO preheated oven for 8-10 minutes. Remove
cheese the cake pan from the oven and let cool.
Filling: Peel 100 g / 3.5 oz of cherry tomatoes, slice
• 250 g / 9 oz them and remove the seeds. Then brown
cherry tomatoes the cherry tomatoes in oil over high heat for
3-4 minutes and drain. Add grated Mature
• 660 g / 23 oz Pecorino Sardo PDO cheese, chopped
drained sheep ricotta cheese capers, parsley, cooked ham and cherry
• 100 g / 3.5 oz tomatoes to the ricotta. Add salt and pepper
Mature Pecorino Sardo PDO to taste.
cheese
• 100 g / 3.5 oz Put the mix on the baked cake, level it and
cooked ham in dices put the cake pan into the fridge for 4 hours.
Before serving, remove the cake pan and
• capers and parsley for garnish decorate the cheesecake with the remaining
• extra virgin olive oil cherry tomatoes, capers and parsley.
• salt, pepper3 pe corini.com
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