The Pecorino Sardo, in its two varieties, sweet and mature, is one of the most famous of Italian cheese at an international level. The first certain news on its origin date back to the end of the 16th century. At that time cheese was produced from raw milk and heated by immerging red-hot stones and denominated white, fine red and smoked. Among these, the fine red and the smoked were considered relatives of the Pecorino Sardo.

The protection consortium uses a labelling system that makes it possible to immediately recognize the authentic Pecorino Sardo. This is composed of two essential and inseparable elements: the producer’s label and the consortium mark. There is a crown around the outside of the producer’s label, bearing, on the inside, the consortium mark, making it possible to identify the product through the consortium serial number even when the product is sold in small portions. The label bears the writing “dolce” (mild) or “maturo” (aged) depending on the type of product, and the distinction is emphasized through a difference in colour and shape. In the mark for the aged or “maturo” type, which is rectangular with sharp corners, the colour blue prevails However, for the mild or “dolce” or medium aged type, which is rectangular with rounded corners, the colour green prevails.