Cheese

Cheese is a fundamental staple of cuisine on the island, the name given to it is "pecorino" (sheep's cheese) and is exported and enjoyed all over the world. Sardinian pecorino is produced with sheep's milk although it is made not only with ovine milk but also with that of goats and cows or by mixing together two types of milk. According to the milk used and the season in which the cheese is produced, certain types of taste are acquired, some fresh and some more mature. Aside from being eaten with bread it is also used to add taste to fist courses, desserts and pasta.

**Ovine cheeses**

Fresh pecorino: is a soft cheese that is matured for a maximum of two to three months. It is used in various ways; cut into pieces and eaten with flat bread or melted in a pan with a few drops of oil and served on warm, freshly made flat bread.

 Mature pecorino: is matured in fresh, dark places for six months to a year and has a slightly spicy taste. To fully appreciate the taste, it is essential to serve it with flat bread and a glass of Cannonau red wine. In general however, the pecorino cheese is characterised by the series of names given to each type, the zone in which it is produced or the name of the manufacturer; the most well-known beyond the regional borders is the Pecorino Romano.

Cas'ageddu: ( cream cheese) : is obtained by placing cheese-rennet into tepid milk which coagulates to form "cas'a geddu" which is then cut into rectangles. This product is most commonly eaten during the summer in Ogliastra but it is not possible to conserve for a long time. To buy it, it is necessary to contact farmers as it is not sold in many shops or supermarkets.

Case e vitta: a method similar to the production of cas'a geddu is used in that the cheese-rennet is placed into tepid milk and left to coagulate. Once this process is completed, the resulting product is submerged in water and salt. Used in the preparation of minestrone.

Ricotta: is a speciality obtained from milk. Once, during the cheese-making process, the curd is removed to make other cheeses, the remaining liquid is continuously heated to produce ricotta. It has a snow-white colour and is consumed fresh never being conserved a any length of time. Ricotta, aside from being eaten fresh, is predominantly used to make desserts and pasta with ricotta is an excellent dish.

**Goat's cheese**
Goat's cheese is soft and fresh with a yellow rind and white on the inner part. This cheese is normally produced in mountain villages but never in great quantity although recently an attempt is being made to sell it commercially.

**Cow's cheese**
This cheese is characterised by its soft texture and pale yellow colour and its taste is neither too creamy or spicy. The most common are Marghine and Oristanese, always preceded in their denomination by the adjective "dolce" (sweet).