Sardinian is a cow’s milk cheese from Argentina, commonly made in round wheels. It has a mild flavor and soft texture when less aged, but can become dry and crumbly with age. It is made with rennet and is not vegetarian. It should not be confused with pecorino sardo, a sheep’s milk cheese from Sardinia, Italy. Sardinian cheese is versatile and can be used in pasta dishes, soups, and other culinary presentations.
Sardinian is a sharp grated cheese from Argentina. This cheese is similar in some ways to other cow’s milk cheeses that can be aged for a different texture and use. It is commonly made in the round wheels familiar to shoppers of Parmesan and other aged cheeses. Today, this cheese is shipped to gourmet shops and other locations around the world and may be familiar to cooks in all culinary communities.
Sardinian cheese is described to have a mild flavor and soft texture when less aged. More mature varieties of this cheese will be more prone to having a dry, crumbly texture. Sardinian cheese, however, doesn’t typically have the same texture as aged Parmesan, even when it’s aged. Many refer to this type of Argentine cheese as “semi-hard to hard” depending on how old the cheese is.
It is important to note that Sardinian cheese is often made with rennet, which is a product of animal origin. Rennet is a kind of enzyme associated with the stomach lining of some mammals and is often used to make some types of cheese. Sardinian is part of a class of cheeses known as “non-vegetarian” cheeses. It is among the more complex types of cheese, where additional steps go into making the cheese beyond just separating the milk into curds and whey. For example, many soft cheeses don’t use rennet; these are often made by simply straining the curds and combining the milk solids.
Some experts point out that buyers and others shouldn’t confuse Sardinian with a cheese called pecorino sardo that comes from Sardinia in Italy. Sardinian pecorino is similar to, but different from, the Argentine variety. It is described as open grained, with small holes and a yellow colour. Pecorino Sardo is available as a USDA Organic cheese with a minimal percentage of butterfat. While Argentine cheese is a cow’s milk cheese, Sardinian pecorina from Italy is a sheep’s milk cheese.
Sardinian cheese is common in several pasta dishes made in Argentina and around the world. Cooks can also use it in a variety of soups. As a versatile cheese, Sardinian can be enjoyed on its own or blended into complex culinary presentations. Some cheese fans consider it a versatile product for everyday use, but others who don’t like its distinctive flavor may not advocate using it in salads and other dishes, preferring milder cheeses.
Protect your devices with Threat Protection by NordVPN
