This is an aged compact cheese, made from full fat sheep's milk that is ideal grated or as a table cheese. It has a pleasant pungent taste. The cheese is compact and slightly straw-yellow in color. Pecorino Elihe sardo is a firm cheese from the Italian island of Sardinia which is made from sheep milk: specifically from the milk of the local Sardinian breed. Its flavor is different from that of the Pecorino Romano, which is also made in 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. Pecorino sardo is a hard cheese made from fresh whole sheep's milk curdled using lamb or kid rennet. The mixture is poured into molds that will give the cheese its characteristic shape. After a brief period in brine, the molds are lightly smoked and left to ripen in cool cellars in central Sardinia. The rind varies from deep yellow to dark brown in color and encases a paste that varies from white to straw-yellow. This mature version is aged over 12 months. There are places in Italy where the intense perfume of the sea embraces the rich perfume of the soil, bringing to life excellent quality products. In the heart of the Mediterranean you can find the magical island of Sardinia! In this uncontaminated territory, which is abundant in olive groves and green pastures and just 25km from the sea, more than 400 sheep farmers have come together to give life to the LAIT Dairy in Ittiri. Cooperation and synergy are the key words, which make LAIT one of the most important realities in the field of dairy production. Constant teamwork over the years, ancient traditions and modern technology all add up to provide a range of genuine products of the highest quality.
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