Cholesterol-Reducing Pecorino Cheese: The Challenge Between Sardinia and Tuscany

Those who have cholesterol problems and do not want to give up the pleasure of pecorino cheese will have to choose between two products that have the same result and have always been in competition; the first is called Cladis and is produced by the Carlo Santarelli Social Dairy in Tuscany; the second is marketed under the name Cla (or variants such as Pecorino Il Colle CLA) and is produced, for example, by Argiolas dairy from Dolianova, in Sardinia.

The quality characteristics  nutritional information on their lipid profile, that is, the type and quantity of fat present in the cheese. The two pecorino cheeses are very similar: both contain CLA (conjugated linoleic acid), a type of polyunsaturated fatty acid with potential positive effects on cardiovascular health and Omega-3 (alpha-linolenic acid – ALA), Another "good" fat linked to cardiovascular, anti-inflammatory, and metabolic benefits. In both types of cholesterol-lowering pecorino cheese, the unique health benefits of the product come from the fields, namely from the fact that the sheep they are fed with special feed (As extruded flax seeds) or graze on grass rich in CLA and Omega-3 precursors. And this leads to milk with a more favorable fatty acid profile which is transferred into the anti-cholesterol pecorino.

But despite all the similarities, the battle between Tuscan and Sardinian cholesterol-lowering pecorino cheeses, which involves both companies and the two regions, stems from several questions. Who is the original instigator of this important innovation? What scientific support was used to arrive at the final product? Tuscany states that their cholesterol-lowering pecorino dates back to 1961, the result of a study by the Caseificio Sociale Manciano and the Department of Agricultural, Food, and Agri-Environmental Sciences at the University of Pisa. From the beginning, it was designed for those with cholesterol problems who still want the pleasure of this classic cheese. It ages for 45 to 60 days, and its flavor is distinctly sweet, reminiscent of milk, cooked butter, and hay, whose aromas are also readily apparent. Sardinia counters, presenting research involving the University of Cagliari, showing that 90 grams of their cholesterol-lowering pecorino per day reduces bad cholesterol (LDL) by 7 percent. And these results were also confirmed by a study from the Brotzu hospital in Cagliari.

The dispute also involved nutritionists, industry experts, and doctors: all aligned on both sides of the field, and all claiming the primogeniture of the cholesterol-fighting pecorino. Obviously no one won, the two products are both on the market competing with each other, and the consolation for the consumer is that such fierce competition can only improve the nutritional characteristics of both pecorino cheeses.

Read also:

• Cugusi, the best pecorino in the world is Italian
• How to lower cholesterol
• Why the liver produces too much cholesterol