A Stinky Tour Through Sardinia’s Unique Cheeses

Love cheese? Then you’ve come to the right place! From the pungent and flavorful Casu Marzu to the creamy and rich Pecorino Sardo, Sardinian cheeses offer a diverse and delicious range of flavors and textures.

Read on as we take a stinky, maggot-filled tour through the diverse flavors of Sardinian cheese.   

Sardinian cheese is a unique type of cheese made on the Mediterranean island of Sardinia, in Italy. It’s made from sheep, goat, cow, or donkey milk, and it’s often flavored with herbs and spices. The island is known for making cheese, and it is thought that over 200 different kinds of cheese are made there.  

The traditional production of Sardinian cheese is linked to the island’s pastoral tradition and its nomadic shepherds. For centuries, Sardinians have been making cheese from the milk of their flocks, using recipes passed down from generation to generation.

Today, Sardinian cheese is still made using traditional methods. The cheeses are made from raw, unpasteurized milk, and they are aged in caves or cellars for several months. As a result, the cheeses have a unique flavor and aroma that’s unlike any other cheese in the world.  

Different Types of Sardinian Cheese  

Sardinian cheese comes in many different varieties. The most common types of Sardinian cheese include Pecorino Sardo, Fiore Sardo, and Casizolu.

Pecorino Sardo is a semi-hard cheese made from sheep’s milk that is aged for at least two months and has a sharp, salty flavor. It’s often used as a grating cheese, and it’s a popular ingredient in Italian dishes like pasta and risotto.

Fiore Sardo is a soft cheese made from raw sheep’s milk. It’s aged for at least three months and is usually eaten fresh. It has a mild, nutty flavor with a creamy texture and is often used as a spread on bread or crackers.

Casizolu is a semi-hard cheese made from raw sheep’s milk. It’s aged for at least six months and has a strong, salty flavor; it’s often served as a table cheese or used in cooking.

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