It is a semi-matured sheep cheese, which is made only from Sardinian sheep milk, rennet and salt. We produce it in wheels with a rounded back, about 10 centimetres high and about twenty centimetres wide, the ideal size for easily obtaining precise slices of any thickness. The rind is smooth, deep brown-coloured with a product that protects it from mould. The paste is soft and compact, with a beautiful creamy white colour, fragrant and tender when cut. The flavour has a delightful balance between freshness and the full, savoury taste that comes from ripening.
Balanced and sapid, with the taste of freshly matured sheep milk, it is delicious in thin slices to prepare sandwiches, in wedges to accompany cold cuts and canapés at an aperitif or a snack. It is very good by itself or with fruit, for a light meal or to end a meal.
Ingredients
Pasteurized sheep milk, salt, rennet
Store in the refrigerator
or in any case in a cool place (around 4-6° C)
NUTRITIONAL INFORMATION
Average values for 100 g of product
Question and Answers
Typical Sardinian cheeses are: Pecorino Sardo PDO, Fiore Sardo PDO, Pecorino Romano PDO, soft and aged sheep's milk cheeses and fresh or aged sheep's milk ricotta cheeses.
Sardinian Pecorino is produced exclusively with milk from Sardinian farms. Milk can be processed raw, thermized or pasteurized. The milk is then coagulated with calf rennet at 35-38 ° C for 35-40 minutes. Once the curd has been obtained, th curd is then broken to obtein lumps.
Not all Sardinian Pecorino cheeses are PDO. Pecorino Sardo with Protected Designation of Origin is recognizable by the PDO mark and the logo of theis Consortium indicated on the label, this logo is easily recognizable because it is shaped like a sheep.
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