✓ Consortium verified

Coop. Pastori Perfughesi

Perfugas · Province of Sassari · Sardegna

🏡 Tastings & visitsPecorino Romano DOP

Coop. Pastori Perfughesi has shaped Sardinian cheesemaking since 1948, drawing milk exclusively from member herds across Perfugas, Erula, Laerru, Bulzi, and neighbouring communities. Their Pecorino Romano DOP emerges from patient craft: raw sheep's milk transformed through careful cooking and maturation, minimum five months for table cheese, eight for grating. The cooperative's network of eight villages supplies the caseificio, anchoring production to genuine territorial character and the pastoral rhythms that define their cheese.

GuidesPecorino Romano vs Toscano vs Sardo: Three Cheeses, One Misleading Name →

Contacts

Direct contacts are one free step away

Website, email, phone — no card, no noise.

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.

→