Caseificio Val d'Apsa

In Urbino, amidst the Pesaro hills, Caseificio Val d'Apsa crafts a cheese that carries the name of its chosen territory far and wide: Pecorino Romano DOP. Its recognized production area spans 783 municipalities. It's a hard, cooked cheese made solely from sheep's milk, processed exclusively from October to July, maturing for at least five months, and up to eight when destined for grating. The dairy combines the strict discipline of a demanding specification with the cheesemaking heritage of Central Italy, translating this legacy into controlled and certified production. The seasonal rhythm and long aging times are not mere formal constraints but the very essence of the product, savory and structured. Here, a visit becomes part of the story: you can enter the laboratory, observe the daily cheesemaking process, and taste the cheese directly on-site, measuring with your palate the distance between written rule and flavor.

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