Sardo is an Argentinean semi-hard or hard, granular cheese made from cow's milk. It should not be confused with Italian Pecorino Sardo (Fiore Sardo) which is sheep's milk cheese from Italy. For this purpose, Sardo is sometimes also referred to as Argentine Sardo or Sardo Argentino.
This cheese is mild, salty in flavour and when young, is smooth in texture. As it ripens, Sardo turns dry, crumbly and apt for grating. Produced in wheels that are about 6 lbs. in weight, the whitish-yellow coloured cheese adds to the flavour of pasta dishes, soups or steamed vegetables.
Italian culture and foods have traveled far and wide, blessing countries with enticing variations on Italian originals. When Italians immigrated to Argentina, they developed ways of reinterpreting their beloved Parmigiano-Reggiano, and began making it locally. Reggianito is cured longer than any other South American hard cheese, leading to a rich, enhanced flavor. It is saltier than its namesake, but maintains the traditional crystallized crunch. This cheese is ready to shred for a zesty condiment.Cheese is more than just a food, it is an experience. Each bite takes you on a journey to taste unique flavors, appreciate traditional craftsmanship and understand the true art of cheese.