Casearia Podda Srl

Casearia Podda operates in Sestu, in the territory of Cagliari, where Pecorino Romano DOP takes shape according to strict specifications. The company falls within a vast and surprising protected area, extending over seven hundred and eighty-three municipalities distributed across Sardinia, Lazio, and Tuscany: a geography that reveals how much this cheese has been, and remains, a product of Mediterranean rather than merely local scale. The milk is entirely sheep's milk, the paste hard, the character decisive. The discipline is measured in time. The minimum aging period is five months for table pecorino and rises to eight months for grating pecorino, while production is concentrated in the months between October and July. This rhythm does not stem from industrial needs but from the pastoral calendar, linked to the rhythms of the flock and lactation. In this, Podda acts as an interpreter of an ancient supply chain, where the season dictates what can be done and what must be awaited. The result is a cheese that bears inscribed, in its hardness and savoriness, the time required to produce it.

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