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CEN.TRA.L. Srl

Serrenti · Province of Medio Campidano · Sardegna

Pecorino Romano DOP

CEN.TRA.L. Srl produces Pecorino Romano DOP from its base in Serrenti, in Sardinia's Medio Campidano region, within the protected zone spanning 783 municipalities. The operation crafts this hard cooked sheep's-milk cheese following strict protocols: maturation spans a minimum of five months for eating cheese, extending to eight months for the grating form. Production runs October through July, aligning with traditional Sardinian pastoral rhythms and milk availability. This discipline—from aging duration to seasonal windows—anchors the cheese's assertive character and mineral edge.

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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