Jake Cohen's Passover Board
A stunning and modern Seder plate from food critic Jake Cohen
Bianco Sardo
$20.00 / Lbprice is $20.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 6-9 months
- Sheep Milk
- Italy
- ApproachableAdventurous
- SoftHard
Similar to its cousin Pecorino Romano, Bianco Sardo is an Italian cheese that’s ideal for cooking and grating. It has a dry, firm paste and surprisingly creamy mouthfeel that contains earthy, woodsy flavors as well as notes of sweet grass, sea salt, and a lemony tang. This cheese is perfect for shaving over traditional Italian pasta dishes or vegetables, and pairs well with Murray’s Italian EVOO and 1932 Pomodorina Basil Sauce.
“I remember getting this cheese thinking I would simply use it as an alternative to my regular pecorino. It never ended up on any pasta because my partner and I wound up eating it on its own. The grassy notes pair incredibly with a little honey, if you can wait long enough to grab some from the pantry!”
Pasteurized Sheep's Milk, Rennet, Salt
Allergens: Milk
- Bianco Sardo is a type of pecorino. Pecorino is a general term that refers to an aged sheep’s milk cheese from Italy
- It’s made using a method known as 'en canestrato,' which means that it is formed in a reed basket and left to cure, giving it its unique rippled rind.
- Once formed, it is rubbed in olive oil to prevent the rind from cracking.
- Historically, this cheese is made in Sardinia, and is tied to the role sheep-farming played on the island, which cannot support larger animals like cows.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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