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Latteria Sociale Cooperativa

Meana Sardo · Province of Nuoro · Sardegna

Pecorino Romano DOP

Latteria Sociale Cooperativa, based in Meana Sardo in Nuoro Province, produces Pecorino Romano DOP—the iconic hard sheep's-milk cheese that defines Sardinian cheesemaking. Crafted from milk collected across a 783-municipality zone, each wheel undergoes five to eight months of maturation to develop the brittle texture and salty minerality that distinguishes this protected denomination. The cooperative's seasonal production cycle, running October through July, respects the rhythms of pastoral flocks and Mediterranean climate, ensuring consistency in one of Italy's most recognisable exports.

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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