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Argiolas Formaggi Srl
Dolianova · Province of Cagliari · Sardegna
Founded in 1954 by brothers Ennio and Eligio, the company took shape amidst the pastures of Campidano, where a measured cheesemaking craftsmanship guided every choice from the outset. Two dates mark its strengthening: the aging warehouse in 1966 and the proprietary dairy in 1970, which transformed a family business into a structured producer, capable of overseeing the entire chain from milk to finished wheel. The repertoire revolves around two protected designation Pecorino cheeses, seen as two facets of Sardinia's sheep-farming vocation. The Pecorino Sardo, offered in sweet and mature versions, provides a softer, everyday profile; the Pecorino Romano, a hard cheese aged for at least eight months, lends itself to grating with its saline energy. Together, they compose cheeses with contrasting yet complementary characteristics. Those reaching Dolianova can book a visit to the dairy and a guided tasting, closely observing the gestures of aging and the slow resting of the cheese wheels on the shelves.
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What it makes
Pecorino Romano
A hard cooked sheep's-milk cheese matured at least 5 months (8 for grating), produced between October and July in Sardinia, Lazio and the province of Grosseto.
Pecorino Sardo
A semi-hard Sardinian ewe's-milk cheese in two varieties, 'dolce' (20-60 days) and 'maturo' (at least two months, sometimes naturally smoked), with a soft springy texture.