Pecorino sardo, a less famous cousin of toscano and romano, is a sharp sheep’s milk cheese that is eaten both fresh and ripened. Like all pecorinos, pecorino sardo begins as whole ewe’s milk. The whole milk is then coagulated with calf’s rennet, then broken down into pieces of varying sizes, depending on whether the milk is destined to become mature or ripe pecorino. The curd is then transferred to cylindrical molds and either salted or brined and aged  20 to 60 days for fresh pecorino, or 60 to 360 days for the ripened pecorino. The fresh variety has a smooth, white rind, a soft but firm inner texture and a mild, slightly acidic flavor. Ripened or aged pecorino sardo has a thicker, darker rind, with an interior that is firm and sometimes grainy. The acidity and salinity are more pronounced in the mature cheese, which has minimum fat content of 35%, compared to the fresh version’s 40%.