DOP · exported worldwide Pecorino Romano DOP
Hard sheep’s-milk cheese · protected designation of origin
The pillar of Sardinian tradition, selected at the source and brought to its
fullest expression in our cellars. We follow every wheel through its long
stagionatura, until the paste turns hard, grainy and pale.
Its flavor is bold, savory and pleasantly piquant — the same intense taste that once
fed the Roman legions. Matured with care and portioned for markets around the world: if
you have grated real Romano in North America, in all likelihood it passed through our
hands in Sardinia.
- MilkWhole Sardinian sheep’s milk
- StatusPecorino Romano DOP
- PasteHard, crumbly, pale ivory
- FlavorIntense, nutty, delicately salty
- FormatsWheels · ¼ wheels (4.5 kg) · 200 g wedges
- Best forGrating — pasta, salads, soups
In the kitchen: the irreplaceable soul of the world’s most famous Italian
dishes — Carbonara, Cacio e Pepe and Gricia. It is the secret touch great chefs use to
elevate risottos, soups, gourmet salads and carpaccios.
A great Sardinian classic Semi-matured Pecorino «Lupa»
Semi-matured sheep’s-milk cheese · semi-cooked paste
A great classic of Sardinian pastoral tradition, carefully selected and brought
to perfect maturity in our cellars. Its balanced stagionatura gives the paste a
soft, elastic texture and a lightly straw-yellow color.
Its flavor is harmonious, round and pleasantly sweet, with that authentic echo of
high-quality sheep’s milk. A versatile specialty, portioned and packaged to preserve all
the freshness and fragrance of the flavor of times past.
- MilkPasteurized Sardinian sheep’s milk
- AgingSemi-matured
- PasteSemi-cooked, soft and elastic
- ColorLightly straw-yellow
- FlavorHarmonious, round, pleasantly sweet
- FormatsWheels · wedges
In the kitchen: ideal in slices for aperitivi with cured meats and
pane carasau. Extraordinary melted over pasta, perfect for enriching gourmet sandwiches,
or paired with a young red wine.
Our signature Ovinsard
Formaggio pecorino erborinato — green-flecked pecorino
An absolute exclusive, signed by Fadda. This gastronomic rarity unites the noble
tradition of Sardinian sheep’s milk with the refinement of the finest blueing cultures.
In our cellars we guide it through sixty days of patient affinamento, creating
an incredibly soft paste with unmistakable green flecks. Its unique, exclusive flavor
walks the perfect line tra il dolce e il piccante — between mild and tangy.
Portioned and sealed with care, it reaches the table intact, keeper of a taste found
nowhere else.
- MilkWhole pasteurized Sardinian sheep’s milk
- RennetWhite-paste lamb rennet
- MoldSelected French Penicillium
- Aging60 days
- PasteWhite, soft, green-flecked
- FormatsWedges, MAP or vacuum packed
In the kitchen: a structured Cannonau di Sardegna, grissini, walnuts and
dried cranberries — or melted over a fiorentina straight off the grill.
Buoni si nasce, naturalmente Crema di Ovinsard
Crema di formaggio pecorino erborinato
All the exclusivity of Ovinsard, ready to spread. After its sixty days of
affinamento, our green-flecked specialty is expertly folded together with
sheep’s-milk ricotta, turning into a white, velvety, enveloping cream.
It keeps intact that unmistakable balance tra il dolce e il piccante —
between mild and tangy — that sets us apart. Packaged in elegant glass jars, it is a
unique gourmet experience, made for those who seek the utmost refinement in a single
spoonful.
- BaseOvinsard pecorino and ricotta
- TextureWhite, smooth, spoonable
- FlavorBetween sweet and piquant
- FormatsJars — 200 g
In the kitchen: warm crostini, stirred into risotto or gnocchi at the
last minute, or a spoonful over honey-drizzled pears.
