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LAIT Latteria Ittiri Soc. Coop.

Ittiri · Province of Sassari · Sardegna

Pecorino Romano DOP

LAIT Latteria Ittiri Soc. Coop. operates in Ittiri, Sassari, transforming Sardinian sheep's milk into Pecorino Romano DOP, the iconic hard cheese protected across 783 municipalities. The cooperative masters a seasonal rhythm, producing only between October and July, then aging wheels a minimum of five months for table use—eight months for the grating form prized in kitchens worldwide. This disciplined craft yields a cheese of precise salinity and crystalline texture that defines Mediterranean cooking.

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

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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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