{"id":1147,"date":"2021-10-22T10:01:05","date_gmt":"2021-10-22T13:01:05","guid":{"rendered":"https:\/\/lacteoscastelar.com.ar\/?post_type=product&#038;p=1147"},"modified":"2021-10-25T09:55:49","modified_gmt":"2021-10-25T12:55:49","slug":"queso-sardo","status":"publish","type":"product","link":"https:\/\/www.lacteoscastelar.com.ar\/productos\/quesos\/quesos-de-pasta-dura\/queso-sardo\/","title":{"rendered":"Queso Sardo"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p><strong>CARACTER\u00cdSTICAS DESTACADAS<br \/>\n<\/strong><\/p>\n<p>Queso de baja humedad o pasta dura madurado. Su pasta es blanco-amarillenta. No presenta ojos.<br \/>\nLos inmigrantes provenientes de la isla de Cerde\u00f1a (Sardegna, Italia) introdujeron en Argentina la tradici\u00f3n quesera de su regi\u00f3n de procedencia. Los quesos m\u00e1s conocidos de esa isla son el Fiore Sardo y el Pecorino Sardo, ambos elaborados con leche de ovejas sardas aut\u00f3ctonas (mouflon). Estos quesos eran usados en la elaboraci\u00f3n del tradicional pesto. La tecnolog\u00eda de elaboraci\u00f3n de este queso en Argentina es una adaptaci\u00f3n de aquella utilizada en Italia. La denominaci\u00f3n queso Sardo Argentino expresa la uni\u00f3n entre la regi\u00f3n de origen de estos inmigrantes y el pa\u00eds que los cobij\u00f3.<\/p>\n","protected":false},"featured_media":1275,"template":"","meta":[],"product_cat":[81,85],"product_tag":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Queso Sardo - L\u00e1cteos Castelar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lacteoscastelar.com.ar\/productos\/quesos\/quesos-de-pasta-dura\/queso-sardo\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Queso Sardo - L\u00e1cteos Castelar\" \/>\n<meta property=\"og:description\" content=\"CARACTER\u00cdSTICAS DESTACADAS   Queso de baja humedad o pasta dura madurado. Su pasta es blanco-amarillenta. No presenta ojos. Los inmigrantes provenientes de la isla de Cerde\u00f1a (Sardegna, Italia) introdujeron en Argentina la tradici\u00f3n quesera de su regi\u00f3n de procedencia. Los quesos m\u00e1s conocidos de esa isla son el Fiore Sardo y el Pecorino Sardo, ambos elaborados con leche de ovejas sardas aut\u00f3ctonas (mouflon). Estos quesos eran usados en la elaboraci\u00f3n del tradicional pesto. La tecnolog\u00eda de elaboraci\u00f3n de este queso en Argentina es una adaptaci\u00f3n de aquella utilizada en Italia. 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