Cardino pecorino with vegetable rennet, Caseificio Nuovo, 650 g

Cardino is a raw sheep's milk pecorino made with vegetable rennet extracted from the cardoon flower rather than animal rennet: soft paste, fresh milk aroma, and herbal notes. It's produced by Caseificio Nuovo in Poggibonsi and aged for a short 40-60 days in 650 g wheels.

There's a clear difference between pecorino made with animal rennet and pecorino made with rennet extracted from the cardoon flower. Caseificio Nuovo's Cardino makes that difference noticeable from the first bite: soft paste, intense aroma of fresh milk, clean herbal notes. A short aging period of 40 to 60 days makes it ideal for those who prefer a young, creamy cheese that doesn't sacrifice character.

Why it's different from other pecorino cheeses

Most fresh cheeses use animal rennet. Cardino uses exclusively cardoon rennet: an ancient practice, now almost extinct, that gives the cheese a more vegetal aromatic profile and a slightly bitter aftertaste, characteristic of traditional farmhouse pecorino. It is a cheese suitable for vegetarians and for anyone looking for a product without animal rennet, without giving up the depth of traditionally processed raw milk.

Technical Specifications

How to enjoy it

Cardino is a true table cheese. Serve it in slices that aren't too thin. Its soft paste holds up better at room temperature, so take it out of the refrigerator at least 20 minutes before serving. Perfect on a board with aged cured meats, but also delicious on its own with a few fresh thyme leaves on top.

It melts well in the kitchen: add it grated to pasta with a simple sauce, vegetable risotto, or melt it over toasted crostini. Its flavor doesn't overpower; it complements.

Complete your cheese board

If Cardino has won you over, explore the other pecorino cheeses selected by Salumeria Toscana:

• Cave-Aged Pecorino, long aging, natural rind, compact paste
• Aged Pecorino Toscano DOP, DOP certification, Tuscan milk, bold flavor
• Truffle Pecorino, marbled with black truffle, ideal as an appetizer
• All Tuscan Cheeses, the complete selection

Recommended pairings

Cardino is classically paired with acacia honey: the honey's mild sweetness brings out the herbal notes of the thistle rennet without masking them. It also works well with:

• Fig jam: more intense sweetness, a perfect aperitif pairing
• Toasted walnuts and almonds: a textural contrast, ideal for a cheese board
• Still white wine: Vernaccia di San Gimignano or a young Vermentino
• Wildflower honey: a more aromatic alternative to acacia honey

FAQ

Is Cardino suitable for vegetarians? Yes. It is made exclusively with thistle rennet, with no animal-derived ingredients used in the coagulation process. It is suitable for people following a vegetarian diet. It is not suitable for vegans (it contains sheep's milk).

What does raw milk mean? Raw milk is not pasteurized before processing. This preserves its natural bacterial flora and original aromas, resulting in a more aromatic and complex cheese than those made with pasteurized milk.

What is thistle rennet? Wild thistle (Cynara cardunculus) contains natural coagulating enzymes extracted from its flowers. It is one of Europe's oldest plant-based rennets, still used in the traditional production of some Italian and Portuguese pecorino cheeses. It gives the cheese a slightly herbal aromatic profile and a distinctive aftertaste.

Can I freeze Cardino? Yes, if you won't eat it right away, you can freeze it as soon as it arrives. Thaw it slowly in the refrigerator for 24 hours before use, never at room temperature. Its soft texture holds up reasonably well to freezing, but fresh is always best.

How long does it last after opening? Stored in the refrigerator with the cut side covered with food wrap, it keeps for 5-7 days after opening.