Pecorino Sardo Maturo (DOP)義大利佩科里諾沙多硬質乳酪(綿羊奶/熟成)

口感層次：大圓鼓形，麥黃帶淺褐色的外皮，內芯為象牙白到淺黃色。年輕的Dolce，口感輕盈，味道甜美有奶油香適合當成餐桌乳酪享用。熟成的Maturo，質地變得堅實易碎，富有厚實的奶油甜香、堅果和水果香氣，層次多元，帶有酪蛋白、鈣結晶的顆粒口感，鮮明的鹹香適合搭配厚重的美酒或料理。

賞味方式：熟成的佩科里諾Pecorino Maturo和帕馬吉阿諾-雷吉阿諾乳酪(Parmiggiano-Reggiano)一樣，以乳香豐富厚實著稱，非常適合料理與佐酒享用。如義大利麵、燉飯(Risottos)、肉派，或磨碎撒在蔬菜及爐烤料理上。乳酪板cheese board搭配麵包、橄欖油、松子、西洋梨就是美味，餐後挑一瓶義大利紅葡萄酒、威士忌、白蘭地，或是黑麥啤酒更是為餐宴畫下完美句點不錯的選擇。

保存方法：請低溫2°C ~6 °C冷藏。開封後，吃多少切多少，尚未食用的部分，請用保鮮膜或防油紙包妥，再放置於保鮮盒冷藏，避免降低口感影響風味或是水氣潮濕造成腐壞。

Pecorino sardo, also known as fiore 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. It was awarded Denominazione d'Origine status in 1991 and granted Protected designation of origin (PDO) protection in 1996, the year in which this European Union certification scheme was introduced. Its flavour is different from that of the Pecorino Romano, which is also made on 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—or with fruit.

Pecorino sardo is a hard cheese made from fresh whole sheep's milk curdled using lamb or kid rennet. The mixture is poured into moulds that will give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia. The average weight of the finished product is 3.5 kg (7.7 lb): sometimes a bit more, sometimes a bit less depending on the conditions of manufacture. 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. The young Pecorino Sardo is about a couple of months old, the mature type is more than six months old and needs a lot of control of temperature and humidity.

Pecorino sardo is not as well known outside Italy as romano or Pecorino Toscano, although a good deal of Pecorino Romano is actually made in Sardinia, as Sardinia is within Romano's PDO area.