Pecorino Sardo DOP and Fiore Sardo DOP

Millenary roots: from the Nuragic era to European protection

The production of sheep cheeses in Sardinia has its roots in theNuragic era, between the 18th century BC and the 3rd century BC. Between the Carthaginian and Roman periods, the island became an important cereal center of the Mediterranean; the forests gave way to crops and pastures, favored by ideal environmental conditions, with natural meadows rich in vegetation that constituted – then as now – an essential resource for feeding sheep. Sardinian shepherds developed cheesemaking techniques adapted to transhumance and local environmental conditions, handed down to this day.

The  Fiore Sardo PDO is the oldest cheese on the island, whose production technique – originally carried out in  pinnettu, the typical shepherd's hut of central Sardinia – is already mentioned by Palladius Rutilius Taurus in 4th century AD The name of the cheese derives from the use of chestnut wood molds, the  pischeddas, on the bottom of which a flower (perhaps the lily or asphodel) was carved as an identifying mark, along with the producer's initials. Already mentioned in the Stresa Convention of 1951, Fiore Sardo obtained the recognition of Typical Denomination in 1955 and that of the Designation of Origin in 1974. To obtain, in 1996, the  European PDO (Sardinia Agriculture, 2024).

The  Pecorino Sardo PDO has a more recent history: the first documented evidence dates back to the end of the 18th century, when several types of cheeses were produced – including the ‘Whites’, ‘Fine Reds’, and ‘Smoked’ – considered the ancestors of the current specialty. In particular, the Fine Red and the Smoked are considered its most direct progenitors. Between the end of the19th century and the beginning of the 20th century, production evolved thanks to the introduction of technical innovations such as milk filtration, liquid rennet, and semi-cooking. It obtained the Designation of Origin in 1991 (Prime Ministerial Decree 4.11.1991) and European recognition as PDO in 1996, with Reg. (EC) No. 1263/96.

Pecorino Sardo PDO: island identity, between sweetness and maturation

The denomination Pecorino Sardo PDO is reserved exclusively for cheese that meets the requirements prescribed in its production specifications, as updated in March 2014 (MASAF, 2014). Below are its essential elements.

Production area and link with the geographical environment

The production of Milk sheep's, its transformation into cheese and the aging of the latter must take place within the territory of the Autonomous Region of Sardinia (article 2 – Production area).

The unique characteristics of Pecorino Sardo PDO are determined by the combination of several natural and human elements main features of the geographical area of origin:

• the peculiarities of the ‘areas intended for sheep farming in Sardinia that exploit natural pastures, rich in spontaneous essences imparting particular qualities to the milk destined for Pecorino Sardo cheese’;

• the ‘great diffusion of sheep farming in the territory and the skill of the cheesemakers employed in the processing sector. They have been able to combine the teachings of an ancient tradition with modern knowledge and technologies, thus managing to enhance the original sensory qualities of the product’ (article 7 – Link with the geographical environment).

Product characteristics

Pecorino Sardo D.O.P. is a cheese with a semi-cooked paste, produced exclusively with whole sheep's milk, possibly thermized or pasteurized, divided into two types:

• ‘sweet, with short maturation (20-60 days);

• mature’, with maturation of not less than two months, cylindrical shape with flat faces and straight or slightly convex sidewalls.

‘The D.O.P. ‘Pecorino Sardo’  sweet must have:

• weight: between 1.0 and 2.3 kg;

• side height: 8-10 cm;

• diameter of faces: 15-18 cm;

• crust: smooth, soft, thin, white or light straw colored;

• paste: white, soft and elastic, compact or with sparse and small eyes;

• flavor: sweet and aromatic or slightly acidic;

• fat on dry matter: minimum 40%’.

‘The D.O.P. ‘Pecorino Sardo’  mature must have:

• weight: between 1.7 and 4.0 kg;

• side height: 10-13 cm;

• diameter of faces: 15-22 cm;

• crust: smooth, firm, light straw colored in young cheese, brown in more aged cheese;

• paste: white, soft and elastic in young cheeses, hard or sometimes with some granularity in more aged cheeses, tending toward straw color with aging, compact or with sparse eyes;

• flavor: pleasantly spicy;

• fat on dry matter: minimum 35%’.

The DOP also extends to the type ‘grated’, obtained from Mature Pecorino Sardo cheese, ‘provided that packaging takes place immediately. Packaging in modified atmosphere, vacuum packaging, and according to the latest packaging technologies is allowed’. The grated cheese must also meet the following technical parameters:

• Aging in the production area: minimum 4 months;

• Maximum humidity 42%;

• Crust thickness about 6 mm, in a maximum quantity of 18% (article 3 – Product characteristics).

Obtaining method

‘Thefeeding of sheep is mainly based on the direct use of natural pastures, meadows and hayfields, integrated with forage and concentrated feed’. The production of Pecorino Sardo PDO is divided into the following stages:

• whole sheep's milk, possibly inoculated with cultures of lactic ferments coming from the area of origin, is coagulated with calf rennet at a temperature between 35°-39° C, in about 35-40 minutes;

• the curd is broken into granules with the size of a hazelnut for ‘sweet’ pecorino and of a corn kernel for the ‘mature’ one;

• the curd is subjected to semi-cooking at a temperature not exceeding 43° C;

• the dough is placed into the appropriate molds of circular shape;

• the cheese is subjected to steaming and/or pressing, under temperature conditions and for times such as to allow optimal acidification and whey drainage;

• once whey drainage is completed, proceed to salting. In brine and/or dry, in a short time, so that the amount of salt does not exceed 2 grams per 100 grams of cheese;

• The maturation takes place in appropriate premises at a temperature between 6 and 12° C, with humidity between 80 and 95%.

For both types of Pecorino Sardo it is allowed to use on the crust:

• anti-mold substances and/or possible oiling;

• a colorless plastic food protector;

• natural colorants, respecting the color of the crust indicated in the production specification.

Thesmoking with natural processes can be performed on mature Pecorino Sardo (art. 5 – Obtaining method).

Labeling and controls

At the time of release in the production area, the Pecorino Sardo PDO forms are marked with a stamp indelible which shows:

• the capital initials of the denomination, PS, followed by the acronym PDO;

• below, the logo depicting a wedge of cheese;

• in the lower position, the identification code of the production company.

At the time of release for consumption, all forms of Pecorino Sardo PDO are identified through thelabel, where:

• on the outer part there is a circular crown, with a width between 2 and 3 cm. Inside the crown, 12-24 constituent logos of the denomination must be inserted;

• on the outer crown a adhesive label issued by the Protection Consortium where the wording Sweet or Mature, the regulatory references of the DOP registration and the alphanumeric code that uniquely identifies each form are reported.

It is allowed to associate with the DOP the brands and the company names of the producers, according to customs. With prohibition to add ‘any qualification not expressly provided for by the production disciplinary’.

The  packaging of the aged cheese in the production area may also take place outside Sardinia both in whole form and portions, as well as in cubes, slices, shavings, petals and the like, also vacuum-packed or in modified atmosphere. Packers and/or portioners must nevertheless enter into a special agreement with the Protection Consortium, which issues each operator an identification code to be reported on the outer ring of the label (article 8 – Labeling).

The Ministry of Agriculture has confirmed the appointment of the Protection Consortium for the functions of supervision, entrusting IFCQ Certificazioni Srl (based in San Daniele del Friuli, UD) with the controls established by regulation (EU) 2024/1143 (Ministerial Decree 14/11/2024).

Fiore Sardo DOP: the ancient rite of raw milk and smoking

Fiore Sardo PDO is the denomination reserved for the ‘hard, raw pasta cheese, shaped by two truncated cones pressed, with horizontal bases united by the larger base’ that meets the criteria established by the specific production disciplinary, registered in Brussels in 1996.

Production area and raw materials

The Production area – concerning the origin of the milk, the production and the aging of the cheese – is limited to the entire territory of the Sardinia Region.

The milk for the DOP production comes exclusively from sheep of Sardinian breed.

Fiore Sardo is obtained from Milk whole sheep milk, strictly raw and fresh (with the option to mix the evening milking milk with that of the following morning). The milk must present certain characteristics – pH around 6.6, fat 6.2-7.5%, protein 5.5-6.3% – it can be inoculated with native lactic ferments of the production area.

Production method

The production of Fiore Sardo PDO takes place according to the following operational sequence:

• ’the milk, after resting for a short time following milking, is filtered and poured into the coagulation vat’;

• the coagulation is obtained ‘with the addition of lamb and/or kid rennet paste, at a temperature of about 34 °C in the spring-summer season and about 36 °C in the winter period. For the coagulation of 100 liters of milk, quantities ranging between 35-40 grams of rennet paste are used, sufficient to cause coagulation in 12-17 minutes (setting time). The subsequent curd hardening varies from 25 to 28 minutes (hardening time);

• The curd breaking is very vigorous and lasts about 3 minutes, so as to reduce it to granules similar to millet grains. After the breaking operations are completed, the curd is left to rest and settle at the bottom of the vat for at least 5 minutes;

• at this point begins the placing in mould of the curd: portions of curd are taken and arranged in the truncated cone mould; this operation is repeated until the mould is filled;

• once the cheese shaping is completed, the operations of turning and finishing of the forms placed on the spreading table for the completion of the whey draining of the whey. During this phase, the cheeses are turned several more times;

• the final phase of the processing is the so-called scalding, which consists of promoting the formation of a tougher rind by using whey and/or hot water;

• once whey draining is completed, the forms are placed in brine saturated. The bottom of the cheese exiting the salt bath can be sprinkled with salt. Salting lasts about 36-48 hours. At the end of this phase, the cheeses are removed from the salt bath and sent to aging’.

The aging of Fiore Sardo PDO includes three phases:

• immediately after salting ‘the cheese is placed to dry on a rack located in the same processing room or in an adjacent room. Here it can undergo thesmoking, for about two hours a day at a temperature of 18°-20 °C. Fresh branches of typical shrubs and trees are used to produce the smoke. This phase lasts about two weeks and during this period the cheeses undergo repeated turnings’;

• the second phase ‘takes place in a room adjacent to that of the first phase and lasts about 3 months, at a temperature of 10°-15 °C. Frequent turnings of the forms are foreseen’;

• the third phase ‘takes place in special maturation cellars, with temperatures not exceeding 15 °C and relative humidity of 80-85%. The cheeses undergo frequent turnings accompanied by crust oilings with an emulsion composed of olive oil, wine vinegar and table salt’.

Product characteristics and controls

The DOP ‘Fiore Sardo’ must present:

• weight: from 1.5 to 4 kg. Variations up or down are allowed, linked to production technical conditions;

• crust: from bright yellow to dark brown;

• Pasta white or straw yellow;

• flavor more or less spicy, depending on the maturation stage;

• fat on dry matter: minimum 40%.

Fiore Sardo cheese is used, as well as table cheese, also for grating if the aging it lasted for at least 6 months. The DOP Fiore Sardo is released for consumption with the appropriate label.

The Ministry of Agriculture, Food Sovereignty and Forestry has entrusted the controls to Agris Sardinia (Regional Agency for Agricultural Research), by decree September 25, 2024 No. 488614 (MASAF, 2024).

Comparative analysis: two excellences compared

The science of Sardinian cheeses: authenticity and safety

Academic research on Sardinian sheep cheeses has intensified in recent years. A study by Mara et al. (2024), published in  Molecules, analyzed the  elemental fingerprinting of 200 samples of Pecorino Romano PDO and Pecorino Sardo PDO by ICP methods, confirming how elemental composition is influenced by cheesemaking technology and seasonality, offering robust tools for theauthentication of origin and the assessment of nutritional profile and food safety.

A parallel study by Dedola et al. (2024), published in  Separations, quantified residual carbohydrates in matured Pecorino Sardo PDO, detecting average concentrations of lactose equal to 26 mg/kg, below the strictest EU limit of 100 mg/kg — a relevant fact for labeling and safety for lactose-intolerant consumers.

The study by Piras et al. (2023), published in Molecules, applied NMR metabolomics to follow the maturation kinetics of Fiore Sardo with native starter cultures, documenting the evolution of metabolic compounds and their role in the aromatic profile of aged cheese.

Possible health benefits

Conjugated linoleic acid (CLA) naturally present in Pecorino Sardo — deriving from ruminal fermentation and grazing on native herbs — is associated with metabolic and cardiovascular benefits, documented in clinical literature. Although EFSA (European Food Safety Authority) has not yet had the opportunity to evaluate these studies, in the absence of applications for authorization of the related ‘health claims’, they deserve attention and further investigation.

A clinical study published in the British Medical Journal demonstrated a correlation between the consumption of Sardinian sheep cheeses – naturally enriched in CLA, vaccenic acid, and alpha-linolenic acid – and  a significant reduction of triglycerides and LDL cholesterol in hypercholesterolemic subjects, with concurrent improvement of the plasma lipid profile and reduction of the endocannabinoid anandamide, a marker of metabolic dysfunction (Pintus et al., 2013).

Similar results emerged from a randomized controlled study on goat cheese naturally rich in CLA and omega-3, which highlighted a  improvement of cardiovascular and inflammatory biomarkers in overweight and obese subjects (Santurino et al., 2020). Epidemiologically, higher serum levels of CLA have been associated with a  reduced risk of incident heart failure in elderly men in the British Regional Heart Study (Wannamethee et al., 2018).

On the metabolic side, a double-blind clinical trial demonstrated that supplementation with CLA  suppresses de novo lipogenesis in adults with a high percentage of body fat (Jia et al., 2025), while two meta-analyses of randomized controlled trials confirm the favorable effect of CLA on  lipid profile, with reductions in total cholesterol, LDL, and triglycerides compared to placebo (Derakhshande-Rishehri et al., 2015; Eftekhari et al., 2014).

Culinary uses and pairings

The  Pecorino Sardo Dolce DOP expresses itself best as a table cheese: soft texture and delicate flavor, pairs well with pane carasau, with wildflower honey and structured white wines such as Vermentino di Gallura DOCG. The  Pecorino Sardo Maturo DOP, firmer and more savory, is ideal grated over pasta and traditional soups, or accompanied by red wines such as Cannonau di Sardegna DOC or Carignano del Sulcis DOC.

The  Fiore Sardo PDO young (within 3 months) suits gourmet platters, paired with fig or persimmon jam to contrast its intensity. Aged over 6 months, it becomes a grating cheese characterful, ideal on malloreddus, culurgiones or legume soups, electively paired with robust reds (Cannonau riserva, aged Vernaccia di Oristano) or Sardinian grappa.

Both find space in quality catering and in  international specialty retailers, particularly in North America and Germany, where demand for Italian artisanal raw milk cheeses is growing.

Tips for buyers

For consumers: favor products with a clearly visible DOP indication on the label and, for Fiore Sardo, check for the presence of the logo with the stylized sheep; prefer cheeses from organic farms or with traceable pastoral origin.

For  international buyers: verify DOP certifications and, where available, organic; request documented supply chain traceability and periodic audits; evaluate suppliers with established export capacity and references in EU and USA markets. The team GIFT (Great Italian Food Trade) offers qualified support in selecting reliable producers, facilitating access to international markets and ensuring regulatory compliance and quality.

Conclusions

Pecorino Sardo and Fiore Sardo DOP are not simple food products, but complex systems of biodiversity, culture, and technique. The scientific validation of their digestibility and beneficial lipid profiles positions them as ideal protagonists in contemporary diets. For international markets, these DOPs represent the paradigm of Italian ‘beauty and quality’: a historical heritage that today speaks the language of transparency and health.

Dario Dongo

Bibliography

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• Consorzio per la tutela del formaggio Pecorino Sardo DOP. (2026). The DOP. https://www.pecorinosardo.it/pecorino-sardo/la-dop

• Dedola, A. S., Caredda, M., Addis, M., Lai, G., Fiori, M., Pes, M., Mara, A., & Sanna, G. (2024). Determining carbohydrates for increasing safety: GC-FID quantification of lactose, galactose, glucose, tagatose and myo-inositol in ‘Maturo’ PDO Pecorino Sardo cheese.  Separations, 11(9), 265. https://doi.org/10.3390/separations11090265

• Derakhshande-Rishehri, S. M., Mansourian, M., Kelishadi, R., & Heidari-Beni, M. (2015). Association of foods enriched in conjugated linoleic acid (CLA) and CLA supplements with lipid profile in human studies: a systematic review and meta-analysis.  Public health nutrition, 18(11), 2041–2054. https://doi.org/10.1017/S1368980014002262

• Eftekhari, M. H., Aliasghari, F., Beigi, M. A., & Hasanzadeh, J. (2014). The effect of conjugated linoleic acids and omega-3 fatty acids supplementation on lipid profile in atherosclerosis.  Advanced biomedical research, 3, 15. https://doi.org/10.4103/2277-9175.124644

• Jia, K., She, Y., He, Y., He, J., He, Y., Xu, K., Ma, G., Li, W., He, C., Feng, X., Wang, M., Tang, A., Sun, X., Kong, L., & Liu, X. (2025). Conjugated Linoleic Acid Supplementation Suppresses the De Novo Lipogenesis in Adults With High Body Fat: A Double-Blind, Randomized, Placebo-Controlled Trial.  Molecular nutrition & food research, 69(24), e70306. https://doi.org/10.1002/mnfr.70306

• Mara, A., Caredda, M., Addis, M., Sanna, F., Deroma, M., Georgiou, C. A., Langasco, I., Pilo, M. I., Spano, N., & Sanna, G. (2024). Elemental fingerprinting of Pecorino Romano and Pecorino Sardo PDO: Characterization, authentication and nutritional value.  Molecules, 29(4), 869. https://doi.org/10.3390/molecules29040869

• Ministry of Agriculture, Food Sovereignty and Forestry [MASAF]. (2014).  Production specification of Pecorino Sardo PDO (Official Gazette no. 88 of 15.04.2014). https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/4%252Fd%252F9%252FD.e832b1db0a8cce307ba3/P/BLOB:ID=3340/E/pdf

• Ministry of Agriculture, Food Sovereignty and Forestry [MASAF]. (1996).  Production specification of Fiore Sardo PDO. https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/c%252Fd%252Fd%252FD.04c3296554f6cba65d6c/P/BLOB%3AID%3D3340/E/pdf?mode=download

• Ministry of Agriculture, Food Sovereignty and Forestry. (2024, September 25). Designation of 'Agris Sardegna – Regional Agency for Agricultural Research' as the public authority to carry out controls for the PDO 'Fiore Sardo' (Ministerial Decree no. 488614/2024). https://ifcq.it/wp-content/uploads/fiore-sardo/DM_488614_del_25_09_2024_designazione-AGRIS-FIORE-SARDO_dal-25_9_20241.pdf

• National Organization of Cheese Tasters (ONAF). (n.d.). Fiore Sardo PDO.  https://www.onaf.it/uploads/public/6512_fiore-sardo.pdf

• Pintus, S., Murru, E., Carta, G., Cordeddu, L., Batetta, B., Accossu, S., Pistis, D., Uda, S., Elena Ghiani, M., Mele, M., Secchiari, P., Almerighi, G., Pintus, P., & Banni, S. (2013). Sheep cheese naturally enriched in α-linolenic, conjugated linoleic and vaccenic acids improves the lipid profile and reduces anandamide in the plasma of hypercholesterolaemic subjects.  The British journal of nutrition, 109(8), 1453–1462. https://doi.org/10.1017/S0007114512003224

• Piras, C., Cesare Marincola, F., Savorani, F., Engelsen, S. B., Cosentino, S., Viale, S., & Pisano, M. B. (2013). A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures.  Food chemistry, 141(3), 2137–2147. https://doi.org/10.1016/j.foodchem.2013.04.108

• Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products. http://data.europa.eu/eli/reg/2024/1143/oj

• Santurino, C., López-Plaza, B., Fontecha, J., Calvo, M. V., Bermejo, L. M., Gómez-Andrés, D., & Gómez-Candela, C. (2020). Consumption of Goat Cheese Naturally Rich in Omega-3 and Conjugated Linoleic Acid Improves the Cardiovascular and Inflammatory Biomarkers of Overweight and Obese Subjects: A Randomized Controlled Trial.  Nutrients, 12(5), 1315. https://doi.org/10.3390/nu12051315

• Wannamethee, S. G., Jefferis, B. J., Lennon, L., Papacosta, O., Whincup, P. H., & Hingorani, A. D. (2018). Serum Conjugated Linoleic Acid and Risk of Incident Heart Failure in Older Men: The British Regional Heart Study.  Journal of the American Heart Association, 7(1), e006653. https://doi.org/10.1161/JAHA.117.006653