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Coop. Allevatori Sulcitani

Carbonia · Province of Sulcis Iglesiente · Sardegna

🏡 Tastings & visitsPecorino Romano DOP

Coop. Allevatori Sulcitani operates in Carbonia, at the heart of Sardinia's Pecorino Romano production zone. The cooperative channels milk from across the Sulcis Iglesiente region into cheese aged a minimum of five months, or eight for the grating varieties that define the denomination. Visitors can witness the transformation of raw sheep's milk into one of Italy's oldest hard cheeses, with production concentrated in the cooler months from October through July—a rhythm that preserves authenticity and quality.

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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