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Pecorino Duro is made in Sassari, Sardinia, which is the north-western part of the island. This is a large format pecorino made in a Parmigiano Reggiano style. It is aged from between 20-24 months and its flavors strike a balance between the salty, briny characteristics of a classic Sardinian pecorino and the sweeter, nutty more floral flavors of a well aged Parmigiano. The paste is dense and the texture is granular and crystalline but without being drying.