Pecorino Sardo Pecora Blu

Pecora Blu is one of the absolute rarities of Italian cheesemaking: a blue-veined pecorino produced in Sardinia, where the millenary sheep-farming tradition meets the blue-mould technique in an unexpected combination. Blue-veining - the development of moulds of the genus Penicillium roqueforti inside the cheese paste - is a technique known at least since the Middle Ages in the caves of Roquefort-sur-Soulzon; in Italy it was systematically introduced for Lombardy's Gorgonzola. Sardinia offers a milk with organoleptic characteristics clearly distinct from bovine: richer in fats and proteins, with an aromatic profile that includes ovine, lactic and wild notes. Pecora Blu is born from the inoculation of Penicillium roqueforti before moulding, followed by needle-piercing to encourage development of blue-green veins. The result is a cheese in which the Sardinian sheep base - decisive, slightly pungent, with pasture notes - dialogues with the fungal complexity of the blue-veining.

• Temperature: 2-6 degrees C in the vegetable drawer, wrapped in blue-cheese paper or aluminium foil
• Keep separate from other cheeses: Penicillium spores can transfer
• Use within 2-3 weeks of opening; the paste tends to dry out
• Do not freeze

In the kitchen: Outstanding on a board with strawberry-tree or chestnut honey, walnuts and dried figs. Melted on wholegrain bread croutons with Williams pear and walnuts. As a pasta al forno seasoning replacing gorgonzola for a more rustic profile. Paired with Malvasia di Bosa, Sardinian dessert wines or Vermentino di Gallura.

Certification: PDO — Protected Designation of Origin (EU)

Description:
Cheese made from whole sheep's milk exclusively from Sardinia. Two types: Dolce — aged 20–60 days, soft and delicate flavour; Maturo — minimum ageing 2 months, more intense and flavourful, naturally lactose-free. All cutting and packaging operations are carried out only by authorised operators.

Certifying body:
Consorzio per la Tutela del Pecorino Sardo + authorised control body MASAF

🌐 Official website  |  📄 Production specification (PDF)

• Allergens: sheep's milk; possible presence of Penicillium roqueforti (to be noted for persons sensitive to moulds)
• Lactose: present in short-aged versions
• Gluten: absent
• Pregnancy: not recommended with raw milk and short ageing
• Vegan/vegetarian: not suitable (animal rennet)