What is Sardinian pecorino?
Sardinian pecorino is an Italian cheese, typical of the Sardinia region.
Very similar to the Sardinian flower, with which it is often confused, this pecorino is produced exclusively with sheep's milk obtained from native species.
Sardinian pecorino cheese is a soft or hard cheese (depending on the seasoning) and semi-cooked.
It is produced from sheep's milk using lamb or kid rennet, or alternatively veal and lactic ferments; it has a rich, decisive taste, therefore it is used both as a table cheese (young Sardinian pecorino) and grated on the first courses (mature Sardinian pecorino).
Unlike the Roman one (90% of which is still produced in Sardinia), Sardinian pecorino has a less salty taste and a general taste that is less prevaricating, which is why it also lends itself to accompany more delicate foods and ingredients (eg pesto alla Genoese, fruit etc). It could be said that, as an intensity of taste, Sardinian pecorino is a cross between grana cheeses (Grana Padano and Parmigiano Reggiano) and pecorino romano.
From the nutritional point of view, it belongs to the II fundamental group of foods; it therefore represents a source of high biological value proteins, specific vitamins and minerals; also brings considerable doses of animal fats and salt.
In 1991 the Sardinian pecorino gained the Denomination of Origin and in 1996, the year in which the European Union certification system was introduced, it conquered the Denomination of Protected Origin (DOP).
Today, the quality standard of the PDO Sardinian pecorino is guaranteed by the special Consortium for Protection.
Nutritional Properties
Nutritional characteristics of Sardinian pecorino
Sardinian pecorino is a product that belongs to the II fundamental group of foods. It has a high caloric intake, supplied mainly by lipids, followed by proteins and very small concentrations of carbohydrates (especially the young one).
Fatty acids are mostly saturated, peptides with high biological value (they contain all the essential amino acids in the right proportions) and simple carbohydrates (lactose).
Sardinian pecorino is also rich in cholesterol and histamine, while it does not contain fiber and gluten. With regard to vitamins, the concentrations of the water-soluble substances of group B, in particular riboflavin (B2) stand out; the level of vitamin A is fairly good. As far as minerals are concerned, the levels of calcium, phosphorus, potassium and sodium are admirable.
Sardinian pecorino does not lend itself to the customary feeding of the obese subject or suffering from metabolic diseases; in particular, people affected by primary sodium hypertension (due to excess salt) and hypercholesterolemics (due to the significant presence of saturated fat and cholesterol) should avoid it in large portions and high frequency of consumption. The seasoned one "should" be well tolerated by lactose intolerant; however, above all in reference to the young one, the possible negative reactions must be evaluated in a subjective way.
Sardinian pecorino lends itself to the celiac diet, but not to that of histamine intolerant. Instead it is excluded from vegetarian and vegan nutritional philosophies.
The abundance of calcium and phosphorus of Sardinian pecorino takes part in the mineralization of the skeleton, making it a valid ally for growing food and in the third age (especially of women in menopause).
The average portion of Sardinian pecorino, as a dish (second course), is about 80 g.
Recipes
Use Sardinian pecorino in the kitchen
Sardinian pecorino has slightly different uses depending on the degree of aging. The young one is an excellent table cheese, while the mature one, also used as an appetizer, dish or end-meal, lends itself to being grated on first courses.
Young or mature, it goes perfectly with many meats, eggs, cereals and legumes, extra virgin olive oil, Mediterranean spices and aromas, field honeys, vegetables and Sardinian island fruits.
Among the most famous typical recipes containing Sardinian pecorino we mention: malloreddus with pecorino cheese, malloreddus alla campidanese, culurgionis d'Ogliastra, Sardinian gnocchi with cheese and pepper, and of course the quatta soup.
Traditional recipe with Sardinian pecorino: Quatta soup
One of the most famous recipes with Sardinian pecorino is the quatta soup.
Ingredients
- 2 liters of lamb broth and vegetables
- 1 homemade bread
- 500 g of young sweet Sardinian pecorino
- Salt and Pepper To Taste.
Method
In a baking dish, lay the sliced bread and the pecorino cut into strips; finish with the last layer of cheese. Cover everything with hot broth and cook the preheated oven at 200 ° C for 30 '. Serve in soup plates.
Oenological pairing
The wines recommended for pairing with Sardinian pecorino, of medium seasoning, are mainly red: Barbera d'Alba, Chianti Colli Senesi, Collio Merlot, Etna red, Ghemme, Morellino di Scansano, Rosso Piceno Superiore, Salice Salentino red and Valle d 'Aosta Petit Rouge.
Description
Description of Sardinian pecorino
The forms of Sardinian pecorino are cylindrical in appearance, with flat faces 15 - 22 cm wide, straight or slightly convex, 8 - 13 cm high, and an approximate weight of 3 kg (1 to 4 kg).
The crust, a few millimeters thick and thin, externally appears dark yellow or brown.
When cut, the pasta of Sardinian pecorino is white or pale yellow in color, with a tender and elastic consistency or hard and grainy (depending on the seasoning); may show a sparse look.
The flavor is firm, more or less robust, but not excessively salty (it is much sweeter than the Roman one). Typically sweet and aromatic, the young Sardinian pecorino can show a slight acidity; the mature one is rather spicy.
The color of the rind, of the pasta and the overall organoleptic characteristics intensify as the seasoning increases.
Note : the sweet Sardinian pecorino must have a minimum fat percentage of 40% and a mature one of 35% (estimated on the dry substance).
Production
Outline of Sardinian pecorino production
The production of Sardinian pecorino can be summarized as follows:
- Daily milking, carried out once or twice, of the milk of native sheep
- Adding lamb or kid rennet, lactic ferments (lactococci and enterococci) and salt with slightly heated raw milk
- Break of the curd and rest
- Removal of the curd and placement in special perforated molds that will drain the remaining serum
- Salting with brine
- Slightly smoked
- Maturation in cool, dark rooms balanced between humidity and ventilation (cellars or caves, especially in the central portion of the region). The seasoning varies from 20-60 days for the sweet young one and up to over 6 months for the mature one. Note : with increasing aging, the importance of the microclimatic balance (temperature and humidity) of the cellars increases.
- Labeling with the symbol of the protection consortium, necessary for the DOP mark.
Cheese with worms
Sardinian pecorino can be transformed into "casu fràzigu" or "casu martzu", translated as rotten cheese, also known as "cheese with worms". This mutation occurs by exposing the product to cheese flies ( Piophila casei ) which, by depositing the eggs on them, allow the larvae to colonize the interior. Although currently the trade is prohibited, the casu fràzigu is considered an extremely valuable food, since the enzymatic action of the larvae in the cheese transforms the compact pasta into a soft cream. With the aim of facilitating this process, the shepherds reduce the brine, expose the Sardinian pecorino in the open air, apply small holes on the crust and reduce the number of turns.
