Sardo is a hard, grating cow's milk
Argentine cheese
Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world.Papademas & Bintsis, eds. (2018). p. 175 I ...
that is similar to ''
pecorino romano
''Pecorino romano'' (; ) is a hard, salty Italian cheese made from sheep milk, often used for grating over pasta or other dishes. The name ''pecorino'' means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is ...
'', 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
''Pecorino sardo'' (; ) is a firm cheese from Sardinia made from sheep milk, specifically from the milk of the local Sarda sheep. It was awarded '' denominazione d'origine'' (DO) status in 1991 and granted protected designation of origin (PDO ...
'', another Italian sheep's cheese. Sardo is traditionally coagulated by animal
rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease, protease enzyme that curdling, curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, su ...
. Its flavor is mellow, yet rich, and lightly salty. It is white-yellowish in color and is sold in blocks of about . Sardo cheese meets the U.S. Standards of Identity for cow's milk.
See also
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List of cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ...
References
{{Argentine cheeses
Argentine cheeses
Cow's-milk cheeses
pt:Sardo