Sardinia, 30 July – Pecorino Cheese, is a favourite amongst Italians, and is often used in antipasti, on pasta and is an essential ingredient in traditional pesto Genovese. Now there is even more reason to enjoy this mild flavoured cheese. A recent study has shown that Pecorino can lower cholesterol levels by those eating it by as much as 7%.
The studies conducted over a six year period at Cagliari University on the island of Sardegna found pecorino cheese produced from the milk of sheep that have been fed primarily (80%) on fresh grazing grass produced unique nutritional and therapeutic properties. The cheese contained high amounts of CLA (Conjugated Linoleic Acid), an Omega-6 polyunsaturated fatty acid found in some food groups which have beneficial properties for humans. Preliminary results of the study also showed that regular consumption of pecorino cheese which contains CLA significantly reduced fat content, suppressed diabetes, preserved muscle tissue and fought tumors growth on skin, mammary glands and the stomach.
Sardinian Pecorino cheese is not as well known outside of Italy as Pecorino Romano or Pecorino Toscano, although given the results of this study it may make up some ground on its more popular cousins. Try some today with pesto, together with fruit or honey. Buon appetito!
