Pecorino sardo (Sardinian: berveghinu sardu; 'Sardinian ewe's milk cheese') is a firm cheese from Sardinia made from sheep's milk, specifically from the milk of the local Sarda sheep.

[1] It was awarded denominazione d'origine (DO) status in 1991 and granted protected designation of origin (PDO) protection in 1996, the year in which this European Union certification scheme was introduced.

[3] Pecorino sardo is an uncooked hard cheese, made from fresh whole sheep's milk curdled using calf's rennet.

Pecorino sardo can be processed further into casu martzu by the introduction of cheese fly maggots.

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