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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 It is the second largest and the Vast expanses of the land are covered in second most densely populated REGION OF ORIGIN OF brush vegetation, including mastic tree, island in the Mediterranean Sea. It rockrose, strawberry tree, and many other is also a veritable mini-continent in wildflower species, typical to the island. virtue of the remarkable variety of PECORINO SARDO PDO. natural and human environments. 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, both in terms of workers and turnover of which continues to be strongly 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. Animals are mostly left to graze on natural pastures, which is why their milk THE SARDA SHEEP BREED is considered the very best quality. Currently on the island there are approximately 12,000 agro-pastoral farms, DESCRIPTION where more than three million sheep are reared for milk production. Evolution: Throughout its evolution, the Sarda Breed: 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 rearing region: 68% Cheeses made with Sarda ewe’s milk are rich in proteins and have nutrients. of ewe’s milk % Sarda ewe’s milk is mainly used in the 68 dairy industry to produce fine cheeses that comes from are in high demand among consumers. the island. PRODUCTION STEPS OF PRODUCTION 1 2 3 PREPARATION CURDLING BREAKING UP OF MILK Milk enzymes are added to the The paste is then broken up 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 5 6 7 COOKING AND SALTING MATURATION 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. THE IDENTIKIT OF HOW TO RECOGNIZE IT 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 flavor HOW TO RECOGNIZE IT? QUALITY STEPS THE LABEL After stringent controls, an Before being released for Visual identification is based 1 indelible food ink stamp 2 consumption, a label is affixed containing the initials of the PDO onto cheeses that pass a further and the identification code, or quality verification, containing the 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 products THE 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.

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