Sardo argentino
Milk: Cow
Type: Hard cheese, compact and crumbly texture
Aging: Minimum 2 months
Texture: Medium to strong, increasing with maturation
Recommended wine: Robust reds such as Malbec or Cabernet Sauvignon
Country of origin: Argentina (inspired by Italian tradition)
Region: National production with roots in the Sardinian recipe
Presentation: 3.5 kg wheel
HISTORY
Sardo Argentino is inspired by the traditional Sardinian cheese from the island of Sardinia, originally made with sheep’s milk. The Argentine version emerged through the adaptation of Italian immigrants, who replaced sheep’s milk with cow’s milk — abundant in the Pampas region.
Its name reflects the fusion between Italian heritage and Argentine identity, establishing itself as a classic of national cheesemaking.
APPEARANCE
This cheese features a compact and crumbly paste, with a firm texture that becomes more pronounced with aging. It has a natural dark rind that aids preservation. Its flavor is mature, slightly spicy, and persistent, while its aroma grows deeper over time, offering complex and robust notes.
USE
Sardo Argentino is a highly versatile cheese, offering different experiences depending on its age. When young, it’s softer and ideal for cheese boards and sandwiches. As it matures, it becomes drier and more intense, perfect for grating over pasta, soups, stews, or gourmet dishes.
Its ability to enhance other flavors makes it an essential cheese in Argentine cuisine.