Pecorino Sardo Maturo

From:¥ 1,500 ¥ 1,500 ¥ 1,620 Incl.Tax

Sheep milk cheese made in Sardegna, which is said to have the oldest history of pecorino cheese. There are two types depending on the aging period, but the maturo that has been aged for more than 2 months has the condensed flavor of sheep milk. The salt is from Cagliari, and the oil used for polishing is grape seed oil instead of olive one. Add black cherry or grape jam to double the sweetness and saltiness. It goes well with pasta and grilled vegetables.

Average nutritional values per 100 g
Kcal: 398 Kcal
Protein: 25 g
Fat: 33 g
Carbohydrates: 0.3 g
Salt: 0.9 g

As sheep milk has a high concentration of protein and fat, cheese made from it has a rich and creamy taste with a strong and distinctive flavor. Sheep milk’s cheese has very long tradition and dates back to BC. Pecorino Romano is Italy’s oldest cheese, and was a staple food for the rations of the ancient Roman soldiers, thanks to its long-term storage quality.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The hard type of cheese is drained of all its water content, making it a great candidate for long term maturing. The longer it is matured, the richer it becomes in flavor. Typically hard cheeses come in larger form, and usually they are made in mountainous areas.

In Sardinia, which faces the sea but has a lot of dry land, sheep farming is so popular that it is said that there are more sheep than humans. This is due to land and labor costs, Italy’s oldest cheese Pecorino Romano DOP is now produced in Sardinia, despite it being called Roman Pecorino. However it is still certified as Protected Designation of Origin.

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