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What's the Best Type of Pecorino Cheese for Seadas?


I went to sardinia a while ago (stayed in Santa Teresa Gallura, it was beautiful) and I fell in love with seadas, a traditional sardinian dessert. Everywhere I've been the cheese used in the dessert is a young, mild pecorino, and I've tried making seadas at home a few times using pecorino, and even though they turn out nice, I've never been able to get them as good and as mild as the ones I had in sardinia, and I am pretty sure that it comes down to the cheese. So that comes down to the question: what's the secret to getting a good pecorino cheese for seadas? via /r/Sardinia https://ift.tt/2Oexng9
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