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Pecorino di Osilo

Pecorino di Osilo

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Painstaking attention is the main and most important ingredient needed in the production of the Pecorino di Osilo. In fact, this is a cheese made in extremely difficult conditions and, still today, the production implies only artisanal methods and tools. Osilo is the name of the tiny borough located in the area of Nurra, in the province of Sassari, where this sheep cheese is made according to ancient rules. That is the reason why it was awarded a P.A.T. label, given to those gastronomy products which are strongly linked with specific cultural, social and environmental conditions and cannot thus be replicated out of their birthplace.

The Pecorino di Osilo is a cooked cheese with a melting and soft paste, featured by very acute aromas which are given by sheep’s milk and reach a peak when ageing exceeds 12 months. To be served on cutting boards with jams and cured meat as a starter for your 100% Italian dinner.

16,00 €
  • 600gr (1/4 di forma)
  • 1,2 Kg (mezza forma)
  • 2,4 Kg (forma intera)

History, features and production area of Pecorino di Osilo

Also known as ‘Casu de Osile’ or ‘Casu fatt’a fogu’ (in Sardinian, respectively: ‘Cheese from Osilo’ and ‘Cheese made with fire’), the Pecorino of Osilo is named after its production area in the province of Sassari. It was awarded the P.A.T. denomination label, which was created in 2000 to protect from extinction all those food&wine products whose production is connected with very specific and limited lands and has been documented for at least 25 years.

Each phase of the Pecorino of Osilo’s production process is the same as many years ago, when curd was broken and cooked at 43-46 degrees Celsius, than pressed with hands into moulds. What you get at the end is a uniquely compact paste with curved edges, while the overall dimension is inferior to that of more famous pecorino-cheese.

During ageing, which can last 5 months or longer, wheels are washed in brine and brushed with a mixture of oil and vinegar, which make the surface slimy. The crust is thin, pale yellow-coloured. Whey remaining from the production of this cooked cheese is used for the preparation of ‘ricotta mustia’, a fresh cheese with very peculiar smoked scents.

Cheese & wine: how to use and match Pecorino di Osilo

The flavours of this cheese slowly evolve through ageing: the sweet taste gradually turns into something completely different after six months, when it starts to sparkle with spicy notes. Also, you begin to spot more easily those odours of wool, hay and dry wood which are typical of sheep cheese.

Different stages in ageing (thus in flavour) bring different wine&food matches:  as a Sardinian pecorino-cheese of the sweet type, this cheese is well suited by Sardinian DOC wines like Vermentino di Sardegna and Monica di Sardegna - lightly-bodied, pleasantly dry. When aged, the Pecorino di Osilo can be grated and used in meat-based sauces, accompanied by a Mandrolisai DOC or a Cannonau DOC, both featured by a dry, distinctive fruity flavour.

The brand new Italian Aperitivo is finally here: cheer up your customers with a selection of 100% organic cheeses and typical Sardinian bread from short food supply chains. Get your AperiKit now!

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