Giovanni Moro
Savosardo Cheese
What it is
Savosardo is a semi-hard cheese originating from Sardinia, Italy. It is made from sheep's milk, giving it a distinctive flavor profile. The cheese is aged for a minimum of 60 days, which contributes to its firm texture and complex taste. It has a pale yellow to straw-colored rind and a dense, slightly crumbly interior. The aroma is typically savory with hints of lanolin, characteristic of sheep's milk cheeses.
How people cook with it
This versatile cheese can be enjoyed in many ways, both as a table cheese and as an ingredient in various dishes.
- Grated over pasta dishes
- Cubed for cheese boards
- Melted into sauces
- Paired with fruit and nuts
Savosardo is excellent for grating over hot pasta, risotto, or soups, where its savory notes can meld with other flavors. When served on a cheese board, it pairs well with robust accompaniments like cured meats, olives, and crusty bread. Its melting properties make it suitable for use in gratins, baked dishes, or even grilled cheese sandwiches, adding a rich, sheep's milk tang. For a simpler enjoyment, slice it and serve alongside fresh or dried fruits and a selection of nuts.
How it differs from similar foods
Compared to cow's milk cheeses like Parmigiano-Reggiano, Savosardo offers a more pronounced sheep's milk flavor, which is often described as sharper and more pungent. Its texture can be slightly drier and more granular than some other aged cheeses.
Who it is for
Home cooks and cheese enthusiasts who appreciate authentic Italian flavors will enjoy this cheese.
How to keep the rest
To maintain its freshness, wrap any remaining Savosardo tightly in cheese paper or plastic wrap. Store it in the coldest part of your refrigerator, ideally in a cheese drawer. It is best consumed within a few weeks of opening to preserve its optimal flavor and texture.