Podda Classico Stagionato is a semi-hard Sardinian cheese made by Ferruccio Podda on the island of Sardinia, blending pasteurized sheep's and cow's milk and aging in the cave for at least five months. It sits in an interesting spot, more approachable than a straight aged pecorino, thanks to the cow's milk softening things out.
The paste is dense and pressed, breaking into clean flakes under the knife with a pale straw color running through. On the palate it leads with sweet milk and a light buttery note from the cow's milk side, then the sheep's milk pulls through with a gentle savory tang and a whisper of pepper on the back end. Five months is young enough to keep moisture in the paste, so it still eats beautifully as a table cheese and hasn't tightened into full grating territory.
This is the Sardo to reach for when you want the character of an Italian sheep's milk cheese without the full piccante bite. Good on a board with bread and fruit, and it grates cleanly over pasta when you want something a little rounder than a pecorino romano.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
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