Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £4.30 through £25.80
Sardinian Pecorino represents the heart of Italy’s rich cheesemaking history, where tradition, craftsmanship, and local terroir meet to create a product that is more than just food; it is a connection to the land and to the generations of artisans who have honed their craft over centuries. Its complex flavour profile, with earthy, nutty, and savoury notes, makes it a versatile cheese that pairs beautifully with wines, charcuterie, fruits, and bread.
Pecorino cheese has been part of Italy’s food story for centuries. The name comes from the Italian word for sheep, ‘pecora’, as it’s always made from sheep’s milk.
Sardinian Pecorino captures the spirit of its home. Made on the island of Sardinia, it’s rich in flavour and character, a tribute to the island’s farming traditions. Whether you’re already a fan or new to Pecorino, its unique methods and taste shine through.
Pecorino has been made in Sardinia for as long as anyone can remember, perhaps since the first shepherds roamed the hills. The island’s landscape and climate are perfect for sheep, so cheese-making naturally flourished. While some things have changed, much of the process remains woven into Sardinian life. The sheep graze on wild herbs and grasses, giving the cheese its special flavour. Production here borrows from the Italian mainland but is shaped by the island’s landscape and needs.
The history of Pecorino cheese dates back to the Roman Empire, when it was a popular food among soldiers and civilians alike. Ancient writings suggest that Pecorino was considered an ideal food for long journeys because it could be preserved without refrigeration. Over the centuries, Pecorino has evolved in style and flavour, with the Guincato variety emerging as a more recent yet notable innovation.
Our Sardinian Pecorino is earthy and savoury, with subtle grass and herb notes from the sheep’s diet. It has a real tang, but also a refreshing mild sweetness. With age, you might detect a hint of fruit or flowers and a lingering salty finish.
The rind on Guincato Pecorino is rough from the basket moulds used in its maturation. There’s also sometimes a touch of ageing mould. You can eat it or cut it off for a smoother bite. For the full rustic experience, try the rind; it adds another layer of flavour.
Jen’s note: The Italian name for our Sardinian Pecorino is Giuncato. It gets its name from the special mould used to shape it, a basket woven from reeds. This basket leaves lovely marks from the weaving right on the cheese, so you can always spot it straight away.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
