The first hints referring the cheese production in Sardegna island are dated back to the end of 1700.
The cheeses produced at that time were named the Whites, the Fine Reds, the Smoked, the Fresa or Spiatatu.
The Fine Red and the smoked can be considered as the ancient relatives of the Pecorino Sardo.
These cheeses were made by fresh un-pasteurized milk or by milk heated by red-hot stones merged inside.
Some producers used to half-boil the milk in certain period of the year or they heated again the curd.
The merging of red hot stones in the milk can be considered as a real half-cooking operation.
In the early 1900 some new basic practices are used such as the thermometer, the milk filtering, the liquid rennet employment and modern machines for a saner hygienic working.
In that period some important studious people in that domain deal with a sweet pecorino cheese made by liquid veal rennet and by cooking of curd followed by compression of the dough by a press.
In the after war period and above all in the 60s some important technological innovations are introduced such as those concerning the amelioration of hygienic conditions of production, the optimization of thermic treatments, the half cooking, the use of adding milk bacteria and the rennet.
That's because of the request of safe products by the new markets from the hygienic and health point of view, by definite organolectic qualities and at ease.
For tht reason for the 60s you have been watching at a continuous and progressive amelioration of annexed activities to sheep milk and cheese transformation and a continuous refinement of the featuring technology of Sardinian pecorino cheese production that lasts until nowadays but always and ever in full respect of teaching of traditions.
Within 1991 and 1996 the Sardinian pecorino cheese achieves the Origin Denomination and its protection (DOP).
That denomination is attributed by European Union only to the most representative typical products whose features are strictly linked to the geographical environment and just for that reason are unique and inimitable.
It is prduced only by sheep fat milk made in Sardegna island and it is an excellent cheese for tasting and it is in 2 species: the Dolce (Sweet) and the Maturo (Aged).
The aging occurs in suitable rooms under controlled temperature and dampness.
The Sweet Sardinian Pecorino is ready in 20-60 days; the dough is white, soft, compact or with a diffused set of holes with a sweet-aromatic taste.
The Aged Sardinian Pecorino is ready not before than 4 months of aging; the skin is smooth, consistent, brown coloured in the most aged cheeses; the dough is white tending to pale yellow as the cheese gets aged, compact or with a diffused set of holes,with a strong taste and nice spicy.
recipe
Angioni, Pane e Casu (Lamb with bread and cheese)
1,5 kg of saddle of Lamb
500 gr of Sweet Sardinian Pecorino cheese
5 discs of thick "carasau" bread
1 litre of light meat broth
2 medium onions
400 gr of tender parts of wild fennels
Extra virgin olive oil
black pepper for milling
salt as much as enough
Pour a little olive oil in a low and wide pan and fry the lamb's meat in there. Finish the stuffing by the onion and fennels mixed together until the meat cooks slowly. Lay the "carasau" bread in an oven pan in large pieces and merged in a little broth.
Place a layer of lamb's pieces of meat over there and some spoonful of broth. Salt the whole and mill a little pepper over there.
Fulfill the empty rooms by Sardinian Pecorino cheese cut in dices and even some piece of "Carasau" bread homogeneously spreaded over there.
Cover the whole with some more bread “carasau” wet in the broth and repeat the same layer as before. COmplete the last layer by the Sardinian Pecorino Cheese left. Make the whole compact in the pan and put in the hot oven, at a medium-high temperature for about 40 minutes. Let it rest for about 15 minutes before serving in the dishes. Then serve it warm.
Wine: a youn red tending to mature, rich in perfumes, dry, round, with a medium rate of alcohol and with a medium strength.
