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Pecorino Sardo

Pecorino Sardo

Pecorino Sardo is a firm cheese, (also known as Fiore Sardo) from Sardinia, Italy which is made from the milk of the Sardinian sheep. 

£13.75 per 250g
Pasteurised Traditional Rennet PDO Sheep
PLU 712

Key Facts

  • CountryItaly
  • RegionSardinia
  • AccreditationPDO
  • FlavourRich and nutty
  • Type of MilkSheep
  • PasteurisationPasteurised
  • Vegetarian RennetNo
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.


  • IngredientsEwes' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1646
  • Energy kcal397
  • Fat33.0
  • Of which saturates18.5
  • Carbohydrates>0.5
  • Of which sugars>0.5
  • Protein25.0
  • Salt4.55
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

Sardinian Sheeps' Milk Cheese

Rich, nutty and deepy savoury. A versatile cheese; delicious both on a cheeseboard and in your favourite recipes. 

Pecorino Sardo is a firm cheese, (also known as Fiore Sardo) from Sardinia, Italy which is made from the milk of the Sardinian sheep. 

The rind varies from deep yellow to dark brown in colour and encases a paste that varies from white to straw-yellow. The sharpness of the flavour depends on the length of maturation and is different from its more famous cousin, Pecorino Romano as Sardo is richer while Romano is much more biting and salty. Pecorino Sardo is delicious in applications where the Romano would overpower, such as in pesto or with fruit.

It is a Protected Designation of Origin (or DOP) cheese, which means it has to be made to a particular recipe in a specific geographical region. It is a hard cheese made from fresh whole sheep's milk which is curdled using lamb or kid rennet. The mixture is poured into moulds that will give the cheese its characteristic shape and after a brief period immersed in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia.