CASEIFICIO GENNARO AURICCHIO SPA

In Macomer, Caseificio Gennaro Auricchio transforms Sardinian sheep's milk into Pecorino Sardo DOP, a denomination covering an area of 377 municipalities. Their work focuses on a single origin, but expresses it in two distinct ways, separated only by time. The 'dolce' (mild) version matures between twenty and sixty days, retaining more delicate notes; the 'maturo' (aged) version requires at least two months and develops a robust character, with advancing minerality and a change in texture. Within this range, the company demonstrates how the milk's origin and the aging period shape the final profile, showing how a single denomination can encompass contrasting sensory characteristics. A visit is the most direct way to understand this: at the dairy, you can taste the mild and aged versions in sequence and recognize, with the cheese in hand, how much work time does on the same curd.

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