Sensory evaluation of cheese from sardinian dairy sheep production systems at different input levels

The most important EU area for sheep milk production is Sardinia island, Italy. A large amount of the Sardinian sheep milk yield is transformed into high-quality cheese destined for the international and national markets. More than 50% of sheep cheese produced in Sardinia is represented by industrial Pecorino Romano PDO. However, the appreciation for handcraft cheeses oriented towards niche markets is definitely increasing . Pecorino di Osilo, typical of Northwestern Sardinia and included in the Italian list of traditional agri-food products, is a relevant example of this type of fine handmade cheese. Since a low environmental impact can be a driver for consumer choice, sensory evaluation was performed on Pecorino di Osilo cheese produced using milk from three dairy farms characterized by different input levels. In addition, a Life Cycle Assessment approach was used to compare the environmental performances of the three farm systems. Cheese sensory quality was monitored through the 2013 milking season by testing 60-day matured cheese obtained in different periods. An experimental trial was set up to obtain representative cheeses from different systems of milk production. Tests were carried out with trained panelist to define the three cheeses sensory profiles and showed up how sheep feeding influences cheese quality. Consumer tests, took place in Sardinia, at Alghero Airport (AHO) to contact tourists and locals , and in Bologna as target marketplace, to assess consumers' expectations, preferences and buying intentions with regard to these niche products. By making a link between cheese manufacturing process and its environmental impact, sensory perception and hedonic opinion, this analysis can provide important scientific information on the effect of manufacturing technologies on ewe's cheese sensory properties and its acceptance by customers.