This cheese has a slightly less salty flavor than stagionato. Pecorino fresco is a young cheese, with very little aging. It is cheeses have been aged for less time and are much softer with a mild ...

To achieve the ideal flavor and melty texture, seadas must be made with very young pecorino cheese. While pecorino sardo is typically aged for around 40 days, and pecorino romano as long as a year ...

lay their eggs in cracks that form in cheese, usually fiore sardo, the island’s salty pecorino. Maggots hatch, making their way through the paste, digesting proteins in the process, and ...

including the fresh Tuma, a half-ripened version (called Primusali), and a mature one suitable for grating. Pecorino dolce is a lightly salted example of the cheese, and is usually eaten fresh.