Pecorino Sardo was awarded D.O.P. status in 1996. This ancient style of Sardinian pressed sheep milk cheese can be enjoyed on its own, or when it is well aged it can be used as a grating cheese. We selected this Pecorino Sardo, recognizing its superior flavor compared to all the others. The requisite minimum 40% butterfat is held up with a subtle tang. The firm texture allows the cheese to be kept indefinitely, though the nutty aroma and flavor makes this cheese irresistible. Pecorino Sardo pairs well with lighter white wines and fruit-forward reds.