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s u m m e r 2 0 1 8 | 4 3 Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15. ■cr Pecorino Sardo PDO dolce is marked in green, while the older Pecorino Sardo PDO maturo is marked in blue. Pecorino Sardo P DO The oldest of the Sardinia Pecorinos, Pecorino Sardo's origins can be traced back to the end of the 18th century, when it came in four varieties: white, fine red, smoked, or soft. The two ancient varieties of smoked and fine red are the closest relatives to the Pecorino Sardo produced today. These cheeses were made from heating milk with hot stones. Modern Pecorino Sardo PDO comes in two varieties: dolce (mild) or ma- turo (mature). Dolce is salted and aged 20–60 days, while maturo is salted and aged for a minimum of two months. Cylindrically shaped and weighing less than 2.3 kilograms, dolce wheels have a white or pale-yellow thin rind and a soft, springy texture. Maturo wheels are also cylindrically shaped, but have a darker surface and hard and compact texture while typically weigh- ing between 3–4 kilograms. FAST FACTS • Today, Pecorino Sardo PDO cheese is easily recognized thanks to the special labelling system, with Pecorino Sardo marks printed all around the producer's label. Each label also bears a stamp issued by the Consortium with an alphanumeric code which identifies each wheel of cheese. Dolce Pecorino Sardo has got a green stamp, while Maturo Pecorino Sardo carries a blue stamp. Pecorino Sardo Dolce PDO with Roasted Cauliflower Created by Chef Mikel Anthony 2-3 heads cauliflower (a variety of colors preferred) 1 bulb garlic 1 large shallot 2-3 cups heavy cream 1 part vinegar 1 part water 1 part sugar ¼ cup parsley 1 tbsp. sage Pecorino Sardo Dolce PDO (grated and shaved) Split the cauliflower into florets and reserve four cups (if using different colored cauliflower, pickle and purée them separately). Take the remaining florets and sear in pan with sage and parsley, oil, and butter until golden brown. Bring the vinegar, water, and sugar to a boil and taste. Add more vinegar if desired, then pour over two cups of the reserved cauliflower. Place the other two cups of cauliflower in a pot. Add water to cover and season with salt. When the water is almost evaporated, add the cream (reserving some for blending) and cook slowly. In another pan sauté the garlic and shallot. Purée the cooked cauliflower with half of the garlic and shallot mixture and add cream to achieve desired consistency. Plate with seared and pickled cauliflower. Pecorino The back fine red cheeses turo and less and have

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