Pecorino sardo dolce Dop - Argiolas Formaggi - Sardinian traditional food
Cheese from sheep's milk at early age, made by Argiolas Formaggi in Dolianova
Fresh pecorino Dop - Argiolas Cheese - Italian pecorino cheese
Features:
The fresh pecorino has a short maturation: from a minimum of twenty days to a maximum of two months. It comes in the form of about 2 kg, protected by a thin crust smooth of pale yellow.
Its paste is white or pale yellow, soft, elastic and firm, sometimes equipped with small holes. The delicate flavor, aromatic and slightly tart, practically never spicy, makes a table pecorino cheese particularly suitable to be served as an appetizer or roasted sliced.
The percentage of fat in dry matter - in this cheese - is at least 40%. The duration of the whole cheeses is two months, it must be kept cold.
Pecorino sardo dolce Dop - Argiolas Formaggi - Italian food
Pairings:
This Pecorino goes especially well with aromatic wines like dry Malvasia, Vermentino di Gallura or young red wines not structured as a rather young Cannonau.
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