Pecorino Sardo D.O.P. Dolce - Sepi
The Pecorino Sardo D.O.P. Dolce, in its renowned interpretation by Sepi, represents one of the finest expressions of the island's age-old cheesemaking tradition. This Sardinian pecorino cheese is the result of an inseparable connection with the territory and of artisanal expertise passed down through generations.
The history of Pecorino Sardo has ancient roots, already documented in the eighteenth century, and evolved until it obtained the prestigious D.O.P. designation in 1996. This certification provides the highest guarantee for consumers: it certifies that the collection of sheep's milk, processing, and aging take place exclusively throughout the territory of Sardinia.
The strict Production Specifications clearly distinguish two varieties: Dolce, described here, and Maturo. The exclusive use of Sardinian raw materials and adherence to traditional methods are key elements that make this cheese an authentic and unmistakable product.
The foundation of the quality of Pecorino Sardo Dolce Sepi is whole pasteurized sheep's milk, sourced from flocks raised mainly on pasture. Their diet of herbs and aromatic shrubs typical of the Mediterranean scrubland gives the milk a unique aromatic profile that is directly reflected in the cheese's final flavor.
Production begins with the addition of native lactic cultures, followed by coagulation using calf rennet. The curd undergoes semi-cooking and is then broken into granules approximately the size of a hazelnut, a technical detail that influences the final texture, making it softer. The curd is then placed in cylindrical molds and salted, generally either dry-salted or in brine.
Pecorino Sardo Dolce is produced in cylindrical wheels with a smooth, thin, and soft rind, ranging in color from white to pale straw yellow. The rind is often surface-treated with preservatives and colorants and is therefore not edible. The internal paste is white, compact, yet soft and elastic, with small, sparse holes typical of its short maturation.
Its flavor is its distinctive feature: sweet and delicate, with clear milky and vegetal notes, accompanied by a mild and pleasant tangy note. Its sweetness and texture make Sepi's table cheese incredibly versatile and widely appreciated. Whole wheels generally weigh between 1.0 and 2.3 kg.
The maturation of Pecorino Sardo D.O.P. Dolce is carefully controlled and lasts from a minimum of 20 days to a maximum of 60 days. This short aging period is essential for preserving the freshness and softness of the paste, unlike the Maturo version, which ages for more than two months and develops spicier notes and a firmer texture. All maturation stages take place in facilities with regulated temperature and humidity conditions within Sardinia's D.O.P. production area.
Thanks to its sweet and delicate flavor, Pecorino Sardo Dolce Sepi is a versatile cheese that is ideal for enjoying uncooked. It is excellent as a table cheese at any stage of a meal. It can be served in slices, accompanied by fresh vegetables such as broad beans or celery.
It pairs beautifully with lightly aromatic honeys or pear and fig preserves, creating a perfect sensory balance for gourmet cheese boards. For wine pairings, a fresh, pleasantly aromatic white wine is recommended, such as Vermentino di Sardegna or Vermentino di Gallura D.O.C.G., which balance the cheese's savory character without overwhelming its delicacy.
It is also delicious melted into soups in small cubes or used in baked dishes such as lasagna.
