CASEIFICIO MURTAS SRL

In Silius, on the Cagliari plateau, Caseificio Murtas produces Pecorino Sardo DOP within a protected area that encompasses three hundred and seventy-seven municipalities. Here, sheep's milk takes two codified directions: the sweet version, aged between twenty and sixty days for a creamy and balanced texture, and the mature version, aged beyond two months to gain savoriness and depth. Thus, a single denomination, but explored in its full range, from everyday cheese to aged specialty. Behind every wheel lies the pastoral tradition that has made Sardinia the leading European basin for Pecorino cheeses: curd, salt, time, and hands that guide its evolution. Murtas focuses on precision rather than volume, where control over aging determines character and consistency. Visitors to Silius can follow this process firsthand, from milk processing to the aging cells, and taste side-by-side the two souls — sweet and mature — of the same cheese.

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