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CASEIFICIO SEGGIANO SRL

Seggiano · Province of Grosseto · Toscana

Pecorino Romano DOP

Caseificio Seggiano crafts Pecorino Romano DOP in Tuscany, drawing milk from a protected zone spanning 783 municipalities across central Italy and Sardinia. This hard cheese demands precision: ewes' milk is heated and cured for a minimum of five months, stretched to eight for the grating wheels that crumble over pasta and soups. Production follows the seasonal rhythm of the DOP code, operating October through July to capture milk at its peak.

GuidesPecorino Romano vs Toscano vs Sardo: Three Cheeses, One Misleading Name →

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What it makes

DOP

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.

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