Dop Cheese Sardinia, Sardinian cheeses conquer markets and haute cuisine

The numbers tell of a ferment that reassures and enlivens the countryside. The island's sheep dairy sector, despite the difficulties created by drought and climatic adversities, shows great ability to adapt and dispenses positivity. The DOP brand excellences become protagonists, conquering the most disparate markets and offering themselves to haute cuisine. And if in 2023 the production of Pecorino Romano approached 37 thousand tons, Pecorino Sardo reached 1700. For the raw milk jewel cheese, Fiore Sardo, 339 tons. Thus, to reveal the potential of the three cheeses with Protected Designation of Origin, the Laore Sardinia Agency will launch a three-day event called "Dop Cheese Sardinia" from Tuesday 21 May, starting from Dolianova. Guided visits to selected dairies, training workshops and cooking shows by the starred chef Francesco Stara.

the message

«We want our PDOs to be able to emerge and reach even higher levels than the current ones, which are already significant», declares the director of the Livestock Supply Chain Development and Animal Welfare Service of the Laore Sardegna Agency, Alessandro De Martini. «We believe that fine dining can help convey the quality of our cheeses to consumers. Important kitchens can become the ideal ambassadors of these excellent products. We can attest to the goodness of the raw material, Sardinian milk, because, thanks to the over 270 thousand tests a year that we carry out on milk in our laboratory, we have all the necessary information. Well, the properties of the raw material that comes from our pastures represent the perfect basis from which to start. Then, painstaking workmanship does the rest. Therefore, we think that Sardinian DOP cheeses can rightfully land in large kitchens, so as to enhance and refine their taste". Massimiliano Venusti, coordinator of the Laore dairy sector, adds: «Our cheeses are of the highest quality, as demonstrated by the recent "Italian Cheese Awards", with the nomination won by the Fiore Sardo Dop 24 months from the Bussu brothers' dairy . Their sensory characteristics allow for wide versatility. The base is always sheep's milk but the results obtained from the three PDOs are very different, precisely from a sensorial point of view. We are convinced that this is the winning card to conquer haute cuisine as well."

Events

“Dop Cheese Sardinia” is a journey between origin, quality and taste, to discover the three DOP cheeses of Sardinia: Pecorino Sardo, Pecorino Romano and Fiore Sardo. Three days of guided visits to selected dairies, training workshops and cooking shows in the company of starred chef Francesco Stara. And in the foreground three culinary excellences, enhanced to the fullest thanks to original menus created by the creativity of those who are used to leading a Michelin-starred kitchen in the enchanting setting of Nora. This time, however, Francesco Stara will give life to a different and very interesting gastronomic tour. On May 21st, 15 restaurateurs and journalists, YouTubers and food bloggers, will meet at 9.30 in the Argiolas dairy, in Dolianova, for a day dedicated to Pecorino Sardo. The following day, however, a new group will head to the Sassari area, to the Lait factory (Latteria di Ittiri cooperative society). Similar script but change of protagonist: the scene will be all about the cheese of the moment, Pecorino Romano. Finally, on Thursday 23 May the group of restaurateurs and journalists will first arrive in Macomer, at 9.30, for a guided tour of the Bussu brothers' Debbene dairy. Then, you will reach the enchantment of Badde Salighes, Villa Piercy, in the countryside of Bolotana. The ancient and fascinating residence will be the magical location for the workshop and cooking show dedicated to Fiore Sardo.

Between present and future

Communication changes register, spreads new contents, different fashions. The search for a quality product, especially in this period, is thus amplified and spread on the most popular social platforms. From Instagram to Tik Tok, chefs win over followers with "carbonara" and "cacio e pepe". This also explains the rebirth of Pecorino Romano Dop. This cheese that radiates sardinity, despite its name, is the main ingredient of timeless dishes. «We can say that our product is in excellent health», states the president of the Consortium for the protection of Pecorino Romano Dop, Gianni Maoddi. «The approximately 37 thousand tons of 2023 production are in balance with market demands, there are no surpluses». The “Romano” changes its look and receives approval: the past is an increasingly faded memory. The Parmesan “trembles”. Maoddi points out: «The technological improvement has been decisive. The reduction of salt, then, allowed the change of pace, the current results. Now Pecorino Romano Dop fetches wholesale prices between 12 and 13 euros per kilo. Retail can even reach 25-26 euros. If we look at the market, 70 percent of production is dedicated to exports (40 percent United States, 20 percent Europe, 10 percent rest of the world)." Not just “Roman”. Pecorino Sardo Dop is also experiencing an excellent moment. «2024 is a year of growth: there is a clear awakening, both at a national and community level», explains Annalisa Uccella, director of the Consortium for the protection of Pecorino Sardo Dop. «This cheese has two variations, according to the specifications: sweet and mature». Sales are going well, the dream is common: «We want to conquer haute cuisine. The use of the two types in the kitchen is infinite."