Bianco Sardo (Pasteurized Sheep's Milk Cheese)

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$16.95 - $32.95

Why We Love It

A absolute stunner of a pecorino. This cheese is a perfect example of an old world style cheese made in Sardinia. Just by looking at it, you can tell so much about the way the cheese is made. Striking markings on the rind indicate that this cheese is cured in a wicker basket, the sheen of its exterior is a result of olive oil rubbed on the exterior to discourage undesirable molds but also helps to seal in moisture. This cheese is supple yet picante. Perfect for grating on pasta, pizza, salads etc. Fantastically nutty, citrusy flavors with notes of warm spices. Learn more

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Bianco Sardo is a unique Sardinian sheep’s milk cheese that's aged in reed baskets (hence the pattern on its rind). It has a noticeable tanginess but is less salty and is sweeter than other pecorinos.

It presents lovely notes of fresh grass from the diet of the sheep that graze in the fields. This is a classic yet underrated Italian cheese: crumbly and dry, but fatty and creamy on the palate. Bianco Sardo is equally great as a snack or grated over pizza or pasta. 

Type of Milk
Sheep
Country of Origin
Italy
Region
Sardinia

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

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Description

Bianco Sardo is a unique Sardinian sheep’s milk cheese that's aged in reed baskets (hence the pattern on its rind). It has a noticeable tanginess but is less salty and is sweeter than other pecorinos.

It presents lovely notes of fresh grass from the diet of the sheep that graze in the fields. This is a classic yet underrated Italian cheese: crumbly and dry, but fatty and creamy on the palate. Bianco Sardo is equally great as a snack or grated over pizza or pasta. 

More Information

Type of Milk
Sheep
Country of Origin
Italy
Region
Sardinia

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

No reviews yet.

Click the button below and be the first to review Bianco Sardo (Pasteurized Sheep's Milk Cheese)