Sardo

This article is about the Argentinian cheese. For the Sardinian sheep's milk cheese, see Pecorino Sardo. For the language of Sardinia referred to as Sardo, see Sardinian language. For other uses, see Sardo (disambiguation).

Sardo is a hard, grating cow's milk Argentine cheese that is similar to pecorino romano, although the latter is made from sheep's milk and is sharper. Sardo comes from Argentina, and is not to be confused with pecorino sardo, another Italian sheep's cheese. Sardo is traditionally coagulated by animal rennet. Its flavor is mellow, yet rich, and lightly salty. It is white-yellowish in color and is sold in blocks of about 6.5 pounds (2.9 kg). Sardo cheese meets the U.S. Standards of Identity for cow's milk.

Sardo
Country of origin	Argentina[1]
Texture	Hard, granular
Fat content	38%
Weight	4 kg or less
Aging time	90 days (min)

See also

• List of cheeses

References

1. Cheese.com. "Sardo". Retrieved 17 January 2011.