Pecorino Sardo P.D.O

Programme funded by the autonomous region of 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 SARDO PDO. natural and human environments. Above all, the uniqueness of this Since the Nuragic age 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 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 P.D.O.: an ancient history

Pecorino Sardo is one of Sardinia’s most ancient 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 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. 1263/96

SARDINIA AREA OF PRODUCTION PRODUCTION CHAIN THE PECORINO SARDO P.D.O. PRODUCTION CHAIN IN NUMBERS DAIRY PRODUCTION/ AGING FACILITIES REFERENCE MARKETS: 25 % EXTERNAL PACKAGERS % 89 2Extra UE AUTHORIZED TO USE THE MARK Italy 10

SUPPLIER SHEEP FARMS % 6,000 9Europe

LABELED CHEESES SALES CHANNELS: IN 2019 692,588 % % % Retail90 Hospitality5 Others5 PROCESSED LITERS OF MILK Industry 12,000,000

Pecorino Sardo Maturo FINISHED PRODUCT 63% compared 20,000 OF WHICH + 12% to 2018 Tons Pecorino 37% Sardo Dolce *updated on 31.12.2019 THE CONSORTIUM OF THE CONSORTIUM’S MISSION PROTECTION

As of July 2nd 1996, the quality of Pecorino Sardo P.D.O. is guaranteed by the Consortium of Protection which today unites private and cooperative dairies operating throughout the entire region. On December 11th 2002 the Holder of the collective The promotion of all initiatives which aim Consortium obtained its first official recognition as identifying mark of to protect the typicality and particular the only body representing Pecorino Sardo P.D.O. Pecorino Sardo PDO and characteristics of the protected product and and was officially tasked by the Italian Ministry of tasked with the granting Agriculture to protect, promote and enhance the raise awareness of the PDO on all markets P.D.O. status, as well as to safeguard the product of its use to eligible by means of initiatives to raise consumer from infringements, fraud and counterfeiting. This entities awareness delegation has since been consistently renewed at the end of each three-year term. Protection of the PDO The Consortium of Protection also holds the collective identification mark of the PDO, grants by means of monitoring Serving the general interests of the PDO, also the right for its use and requires its placement bodies by means of: onto all products which conform to Production • consultancy with Public Administration Specifications. It is supported by a Certification Monitoring of the use amendment proposals for production Body that is also authorized by the Italian Ministry • of the Pecorino Sardo specifications of Agriculture, in the pursuit of this delicate task. qualitative and structural improvement programs The entire Pecorino Sardo PDO production denomination on the • cooperation with the European Union, the Italian chain, from animal farmers to final packagers, • national, European and State, Regions and other public and private bodies is subject to the control of an independent third international market to to enhance product promotion and protection party body which verifies every single step of the process and issues products with certifications of prevent improper use, • advertising and promotional initiatives to increase conformity with Production Specification quality fraud, counterfeiting and the notoriety and consumption of Pecorino Sardo PDO requirements. unlawful competition

Consorzio per la Tutela del Formaggio Pecorino Sardo D.O.P.ì Consortiums of Protection, recognized by (EU) Regulation no. 1151/2012 art. 3 (groups) are Via S. Alenixedda n. 2 tasked with the protection, promotion, enhancement, consumer information and general 09128 Cagliari (Italia) care of the denomination by MiPAAF (Italian Ministry of Agricultural, Food and Forestry Tel/Fax: +39 0781 252853 Policies), with Decree pursuant to art. 14 of Law no.526, December 21st 1999. [email protected] www.pecorinosardo.it KITCHEN DID YOU KNOW THAT... The use of milk enzymes The Dolce cheese is highly suited for sourced from selected the preparation of savory pies and indigenous cultures naturally IN THE KITCHEN present in Sardinian ewe’s milk strudels, quiches, flans and finger foods; it is an excellent pizza topping accelerates the removal of and is delicious served with grilled undesirable microorganisms vegetables or seasonal fruit. and is crucial in determining Pecorino Sardo P.D.O. Dolce the typical sensory properties and Maturo varieties are both of Pecorino Sardo P.D.O., and excellent table cheeses therefore its unmistakable flavor. Pecorino Sardo “Dolce” is aromatic and delicate, whereas the “Maturo” variety is strong and subtly piquant.

The Maturo cheese, aged for over 4 months, is also delicious served The Dolce cheese is grated and used best served with a to enrich dishes, soft and full-bodied especially first courses. white dry wine like It is used to prepare Vermentino, whereas numerous traditional the Maturo cheese, Sardinian and Italian with its intense and dishes and is a key decisive flavor, is ingredient that always excellent paired with distinguishes itself and a soft, fervent and characterizes every medium-bodied red dish that contains it. wine like Cannonau or Brunello di Montalcino. IN THE KITCHEN SAFFRON RISOTTO WITH PECORINO SARDO PDO CHEESE, MILD AND MATURE

/6 30 min INGREDIENTS DIRECTIONS /

• 500 g / 1 lb. carnaroli rice Prepare a vegetable broth. Finely chop the onion. Cut the Pecorino Sardo mild cheese • 1 liter or more (5 cups) of into little cubes, and grate the Pecorino vegetable broth Sardo mature cheese. • 100 gr / ¼ lb. of Pecorino Sardo Dolce P.D.O. In a heavy-based saucepan, cook the • 100 gr / ¼ lb. chopped onion in 2 tablespoons of extra of Pecorino Sardo Maturo P.D.O. virgin oil, until slightly dry. Slightly cook the rice with the onion, stirring constantly with • 1 medium onion, very finely a wooden spoon. Add the white wine and chopped continue stirring until absorbed. Add in 2 • Extra virgin olive oil cups of broth until absorbed. • 1.5 gr of saffron Add in another 2 cups of broth, along with salt and saffron. Let the mixture boil for • 1 glass of dry white wine about 15 minutes, while continuing to stir • Salt to taste and adding more broth little by little.

When the rice is ready, stir in the Pecorino Sardo Dolce cubes Continue to cook until creamy. Serve warm, with a dusting of the grated Pecorino Sardo Maturo. IN THE KITCHEN CHEESECAKE WITH MATURE PECORINO SARDO PDO CHEESE

4 40 min INGREDIENTS / DIRECTIONS /

• 120 g / 4 oz Chop the biscuits and mix them with melted biscuits butter and grated Mature Pecorino Sardo PDO cheese. Cover the bottom of a 9.5 inch • 100 g / 3.5 oz cake pan with parchment paper. Put the butter mixture into the cake pan and press down • 40 g / 1.4 oz well, then put the cake mould into a 375°F grated Mature Pecorino Sardo PDO preheated oven for 8-10 minutes. Remove cheese the cake pan from the oven and let cool.

Filling: Peel 100 g / 3.5 oz of cherry tomatoes, slice • 250 g / 9 oz them and remove the seeds. Then brown cherry tomatoes the cherry tomatoes in oil over high heat for 3-4 minutes and drain. Add grated Mature • 660 g / 23 oz Pecorino Sardo PDO cheese, chopped drained sheep cheese capers, parsley, cooked ham and cherry • 100 g / 3.5 oz tomatoes to the ricotta. Add salt and pepper Mature Pecorino Sardo PDO to taste. cheese • 100 g / 3.5 oz Put the mix on the baked cake, level it and cooked ham in dices put the cake pan into the fridge for 4 hours. Before serving, remove the cake pan and • capers and parsley for garnish decorate the cheesecake with the remaining • extra virgin olive oil cherry tomatoes, capers and parsley. • salt, pepper http://it.3pecorini.com/

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