CASEIFICIO SERRA

In Ortacesus, behind the Marmilla area of Cagliari, Caseificio Serra has been working with sheep's milk since 1915, when Giuseppe Serra started a trade in Nurri that only in the 1940s transformed into actual cheesemaking. The raw material still comes today from local breeders, collected across the vast protected area that Pecorino Sardo DOP encompasses: 377 municipalities distributed throughout the entire island. On this scale, the company has built a solid structure—3,500 square meters covered, twenty-five employees—without sacrificing product control. From the same curd, two opposite and complementary characters emerge: the dolce (sweet), young and soft, and the maturo (aged), salty and more assertive, both destined for large-scale distribution and Italian and foreign counters. It is an industrial yet faithful interpretation of an insular denomination, where the number of municipalities is not a bureaucratic detail but the measure of how much milk, and how many shepherds, a single Pecorino can bring together.

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