Sardo DOP also known as Pecorino Sardo is a hard cheese made from raw sheep’s milk and lamb rennet on the Italian island of Sardinia (Sardegna). The cheese which is said to have originated during Bronze Age was awarded DOP status in 1996.

As per DOP standards, the cheese is made with milk sourced from a single flock of local Sardinian breed. The cheese after ageing for six months develops a natural rustic brown rind and a sour, damp smell. Upon slicing, the pate reveals a compact, dense, straw yellow or white colour. It is wonderfully rich in flavour, with a granular texture. It is carefully smoked, adding another layer of complexity.