Pecorino is a hard, salty Italian cheese made from sheep's milk, often used for grating over pasta or other dishes. The name pecorino simply means 'ovine' or 'of sheep' in Italian.
Although this variety of cheese originated in Lazio, most of its actual production has moved to the island of Sardinia.

Already more than 2000 years ago, pecorino cheese was present in the imperial banquets of ancient Rome. We know from the notes of Pliny the Elder that Roman soldiers refreshed themselves with a daily portion. Thanks to its history, today Pecorino cheese reaches all over the world.

Today, pecorino is still made according to the original recipe and is one of Italy's oldest cheeses. It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Nowadays, most of the cheese is produced on the island.

For creating pecorino cheese, Agriexport Sardegna use only 100% Sardinian milk, controlled and safe. As they say: "We look to the future but know the past."

Some of the iconic dishes are impossible to create witout pecorino cheese, like the original Spaghetit Alla Carbonara, Bucatini All'Amatriciana, Cacio e Pepe and Pasta alla Gricia.

If you want to taste it as a snack, pair it with pears (heavenly!), or with walnuts, honey or a good quality ham.

Pecorino Bisarcio is one of the hard, semi-matured sheep's milk cheeses.

It can meet the taste of those who like aromatic flavours that leave a hint of sweetness. It is also excellent eaten on its own, but in thin slices it gives that extra touch to main courses, grilled vegetables and savoury pies. It can accompany the end of meals, if combined with seasonal fruit.

It is only available in 500 g pieces, if you think it may be too much for you, share it with friends!