{"id":10488,"date":"2026-10-09T06:16:40","date_gmt":"2026-10-09T06:16:40","guid":{"rendered":"https:\/\/santralgida.com\/urun\/sepi-re-sardo-pecorino-cheese-approx-3-kg-wheel\/"},"modified":"2026-10-09T06:20:15","modified_gmt":"2026-10-09T06:20:15","slug":"sepi-re-sardo-pecorino-cheese-approx-3-kg-wheel","status":"publish","type":"product","link":"https:\/\/santralgida.com\/en\/urun\/sepi-re-sardo-pecorino-cheese-approx-3-kg-wheel\/","title":{"rendered":"Sepi Re Sardo Pecorino Cheese (Approx. 3 kg wheel)"},"content":{"rendered":"

Sepi Re Sardo<\/strong> is a hard Italian pecorino cheese made from 100% sheep\u2019s milk<\/strong> and produced in the Marrubiu (Oristano) district of Sardinia. It is delivered to professional kitchens in whole wheels weighing an average of 3 kilograms<\/strong>; it is grated and used in pasta, risotto, and salad dishes. Santral G\u0131da provides wholesale food supplies<\/a> to all 39 districts of Istanbul six days a week. <\/p>\n

What is the wholesale price of Sepi Re Sardo pecorino?<\/h2>\n

The price shown on this page is per KILOGRAM, not per wheel.<\/strong> Since the wheels are natural products, their weights are not exactly the same; they average 3 kg and are weighed and billed at the time of shipment<\/strong>. In other words, a wheel weighing approximately 3 kg costs about three times the price per kilogram. <\/p>\n

Special pricing based on quantity applies to box and pallet purchases. You will receive the current price per kilogram and the weight range per unit in writing along with your request for a quote<\/a>. <\/p>\n

What is Pecorino? What kind of milk is Re Sardo made from? <\/h2>\n

Pecorino comes from the Italian word ” pecora<\/em>,” meaning “sheep,” and, by definition, is a cheese made from sheep’s milk.<\/strong> In Italy, a cheese made from cow’s milk cannot be called pecorino. Re Sardo is also made from Sardinian sheep\u2019s milk; the island is the center of Italy\u2019s sheep\u2019s milk production. <\/p>\n

During the aging process, the cheese loses moisture, its texture hardens, and its saltiness becomes more pronounced. This is why hard pecorino cheeses are typically grated in the kitchen: even a small amount imparts a strong salty flavor and distinct sheep\u2019s milk character to a dish. Always refer to the packaging label on the wheel of cheese you have on hand<\/strong> for information on aging time, fat content, and allergens. <\/p>\n

What is the difference between Re Sardo and Pecorino Romano?<\/h2>\n

“Re Sardo” is a brand name, while “Pecorino Romano” is a Protected Designation of Origin (PDO).<\/strong> Both can be produced in Sardinia\u2014in fact, most Pecorino Romano is produced in Sardinia\u2014but only wheels produced and certified according to the Pecorino Romano DOP specifications may bear the \u201cPecorino Romano\u201d name. From a culinary standpoint, the practical difference usually lies in the level of saltiness<\/strong>: Pecorino Romano is typically saltier and has a sharper flavor. <\/p>\n\n\n\n\n\n\n\n\n\n
 <\/th>\nSepi Re Sardo<\/th>\nPecorino Romano DOP<\/th>\nPecorino Sardo DOP<\/th>\n<\/tr>\n<\/thead>\n
Status<\/strong><\/td>\nBrand Name<\/td>\nProtected Designation of Origin (PDO)<\/td>\nProtected Designation of Origin (PDO)<\/td>\n<\/tr>\n
Milk<\/strong><\/td>\nSheep<\/td>\nSheep<\/td>\nSheep<\/td>\n<\/tr>\n
Production region<\/strong><\/td>\nSardinia (Marrubiu)<\/td>\nLazio, Sardinia, Grosseto<\/td>\nSardinia only<\/td>\n<\/tr>\n
Character<\/strong><\/td>\nHard, crumbly; saltiness varies by batch<\/td>\nDistinctly salty, sharp<\/td>\nSofter, less salty<\/td>\n<\/tr>\n
In the Kitchen<\/strong><\/td>\nGrater and plate-top<\/td>\nCacio e pepe, carbonara, amatriciana<\/td>\nTable cheese, salad, appetizers<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Here\u2019s what businesses that list \u201cPecorino Romano\u201d on their menus need to keep in mind: if you use this name on your menu, the product you\u2019re offering must actually be DOP-certified. If you use Re Sardo, listing \u201cpecorino\u201d or \u201cSardinian pecorino\u201d on your menu is both correct and sufficient. <\/p>\n

What is the difference between Pecorino, Parmesan, and Grana Padano?<\/h2>\n

In a nutshell: Pecorino is made from sheep’s milk, while Parmigiano and Grana Padano are made from cow’s milk.<\/strong> This difference is immediately apparent on the plate\u2014Pecorino is saltier and sharper, while the Grana family has a sweeter, nuttier flavor. In many classic recipes, the two are used together; for example, Genoese-style pesto traditionally calls for half Pecorino and half Parmigiano. <\/p>\n\n\n\n\n\n\n\n\n\n
 <\/th>\nPecorino (Re Sardo)<\/th>\nGrana Padano<\/a><\/th>\n<\/tr>\n<\/thead>\n
Milk<\/strong><\/td>\nSheep<\/td>\nCow<\/td>\n<\/tr>\n
Flavor Profile<\/strong><\/td>\nSalty, sharp, with a deep, meaty complexity<\/td>\nSweetish, nutty, umami<\/td>\n<\/tr>\n
Salt Usage<\/strong><\/td>\nTaste the food before adding any additional salt<\/td>\nYou can season it more liberally<\/td>\n<\/tr>\n
What it does best<\/strong><\/td>\nCacio e pepe, carbonara, lamb, fava beans<\/td>\nRisotto, soup, pasta in general<\/td>\n<\/tr>\n
Packaging<\/strong><\/td>\nWhole wheel (~3 kg)<\/td>\nKilogram \/ powder<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Their closest counterparts in Turkish cuisine are aged ka\u015far<\/a> and Erzincan tulum<\/a>: all three are aged, salty cheeses that, when used sparingly, serve as the centerpiece of a dish.<\/p>\n

What does “taking the whole wheel” mean?<\/h2>\n

“Whole wheel” means the cheese is purchased in its original, uncut, and unvacuum-sealed state, still in its natural rind.<\/strong> The advantage is clear: the rind acts as a natural protective layer, so the cheese dries out more slowly on the inside and retains its flavor longer than sliced cheese. You can cut as much as you want with a kitchen wheel, and the rest remains protected. <\/p>\n