CASEIFICIO PICCIAU SALVATORE

In Decimomannu, on the outskirts of Cagliari, Salvatore Picciau has been working with a single denomination since 1960, Pecorino Sardo DOP, and offers it in its two forms. The `dolce` (sweet), aged between twenty and sixty days, remains delicate; the `maturo` (mature), aged at least two months, leans towards decisive characteristics and a hint of spiciness. In both, the paste — from white to straw yellow — still bears the imprint of the rush molds, shaped by hand as the craft dictates. Behind the cheese lies a geography: the 377 municipalities of the production area, each with its own sheep's milk and terroir. The dairy welcomes visitors and demonstrates the transformation from milk to cheese in real time, without shortcuts. A stop in Decimomannu is worthwhile to taste the `dolce` and `maturo` in sequence and grasp, within a single DOP, how many different Sardinias can coexist in the same form.

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