Latt. Soc. Pozzomaggiore

Latt. Soc. Pozzomaggiore produces Pecorino Romano DOP in the heart of Sardinia, where a single cooperative transforms milk into the iconic hard cheese that defines Mediterranean tables. Working within the protected zone spanning 783 municipalities, the producer crafts each wheel through time-honoured coagulation and cooking methods, aging them a minimum of five months—or eight for the grating versions prized by cooks worldwide. Production follows the ancient seasonal rhythm, running October through July when sheep milk reaches peak character.

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