Sardinia and cheese: Pecorino Sardo
Among the tastiest products that the visitor will have the opportunity to try to include in Sardinia is undoubtedly the Pecorino, Sardinian one really. Castiadas with a strong pastoral knows a good annual production of pecorino cheese and especially during the hot season is appreciated by visitors from all over the world.
Clearly, the Pecorino is not the only cheese that is produced in Sardinia, In fact there are far more types of niche, but in every case of dairy product of the island, more than others has made its way on the world market, going as far as to bewitch American palates and surprise French. Together with pecorino each year are exported large quantities of fresh ricotta much appreciated for its qualities.
From 1996 the cheese has been awarded the product BAPTISM; it thus a product with Protected Designation of Origin and to get sweaty coat the cheese must be produced exclusively from sheep whole. To date, the taste of cheese is all too decided also mediated through the integration of cow's milk, which makes it a good product to more people.
The sheep know two main versions; This fact may be distributed fresh or aged and differences in preferences between the two versions are significant. The first, also called sweet will mature in m 20 – 60 days of rest Depending on the climate and its Color is soft white appearance. Very different from the paste is cured much harder and a color that closely resembles the yellow. E’ also called strong, must mature for at least 120 days and is primarily used to flavor dishes such as the malloreddus to campidanese.
Both are excellent, however, if you count the livestock from which milk is extracted in grazing land rates with virtually no pollution.
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