I picked up this cheese at the Gouda for You specialty cheese shop in Barrie, Ontario. The owner, Deb Marrow, told me that this was one of her favorites.
Ovinsardo is a blue cheese that is made from sheep’s milk. It is pale white with blue and green veining. It is produced in Sardinia.
Where is Sardinia?
No it is not a Province of Canada. Sardinia is an Italian island in the Mediterranean. In fact, it is the second largest of all Mediterranean islands. Supposedly, there are more sheep than people on the island which may explain why they are making blue cheese from sheep’s milk.
I attempted my usual internet research to learn as much as possible about this cheese, but Ovinsard (or Ovinsardo, or Ovin Sard) all came up with very scant information. When I Googled it, most of the references came from it being featured on cheese flights, or cheese boards, from several swanky restaurants. It also popped up in a few recipes, again from swanky restaurants.
“That cheese, oh that cheese. Ovinsardo. What a brilliant little f*cker. The gorgeous stink of stilton, the strength of ten gorgonzolas, the hardness of a well-aged parmesan. On its own, the beef was bland but tender (which is why I assumed it was a fillet) , but with that superb Sardinian cheese, it became ethereal.” – Kang Leong
I agree with him with the exception of the “hardness of Parmesian”. The piece that I tried was semi-firm but not hard. Perhaps his was affected by the preparation.
I have to admit that this one took me by surprise. Sheep’s milk blue? I squinted my eyes and prepared myself for a suffering as I placed a small sample in my mouth. But OMG (that’s Oh My God for you non-texters) this one delivered and how. It’s creamy, milky and it packs a wallop of a blue cheese flavor. I loved it.
Thank you to the Sardinian sheep milkers and cheese makers, whoever you are.