Shelf life: 12 months; Keep refrigerated from 2℃ to 8℃.
Pecorino Sardo is an uncooked hard cheese made from fresh whole sheep’s milk curdled using lamb or kid rennet. Its flavour is different from that of the Pecorino Romano, which is also made on the island. Sardo is richer while romano is much more biting and salty. Pecorino sardo is delicious in contexts where the romano could overpower, such as in pesto—the Ligurian pesto alla genovese is traditionally made with a mixture of Pecorino sardo and Parmigiano-Reggiano—or with fruit.
The company started its activity in 1921 in a small dairy farm in Cadeo, in the province of Piacenza. As today, the milk comes from farms situated in the territory of the Province of Piacenza, bordering the area of production of Parmigiano Reggiano. Over decades and generations, the company has been constantly increasing the production of Grana Padano beginning that of Parmigiano Reggiano in 2001, ranking today among the leading Italian companies.