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Citrus and Sheep's Milk Cheese Butter

Scott Phillips

Yield: Makes about 1-1/2 cups

Bianco Sardo is a sheepy aged Sardinian cheese. Its tang pairs nicely with that of citrus, and since it’s not too salty, it won’t overpower fruit notes. If you can’t find it, use a high-quality pecorino.


  • 4 oz. (8 Tbs.) unsalted butter, at room temperature
  • 2 oz. Bianco Sardo or pecorino romano, finely grated with a rasp (about 2 cups)
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. finely grated lime zest
  • 1 tsp. finely grated orange zest

Nutritional Information

  • Nutritional Sample Size 1 Tbs.
  • Calories (kcal) : 45
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 15
  • Sodium (mg): 45
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 1


  • With an electric mixer or by hand, mix all of the ingredients in a medium bowl until combined.


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