Pecorino sardo is an uncooked hard cheese made from fresh whole sheep’s milk curdled using lamb or kid rennet. The mixture is poured into moulds that will give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia.
The taste is a balance of salt and sweet, and is more sheep’s milk tasting than other Pecorinos. Owing to the more pronounced taste, serve it in thin, small portions to those who aren’t used to sheep’s milk cheese