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Coop. Allevatori di Mores

Mores · Province of Sassari · Sardegna

🏡 Tastings & visitsPecorino Romano DOP

Coop. Allevatori di Mores represents the collective voice of sheep herders in northern Sardinia, united to craft Pecorino Romano DOP across the sprawling 783-municipality production zone. Their hard, cooked cheese demands patience—a minimum five-month aging, extending to eight for the grating format—a rhythm tied to Sardinia's seasonal milk flow from October through July. Visitors can witness this exacting process firsthand during estate tastings.

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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