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SE.PI Formaggi

Marrubiu · Province of Oristano · Sardegna

Pecorino Romano DOP

SE.PI Formaggi, based in Marrubiu on Sardinia's western coast, produces Pecorino Romano DOP—the ancient sheep's-milk cheese that defines Mediterranean cheesemaking. Their wheels mature for a minimum of five months, developing the dense, crystalline texture prized worldwide; longer aging yields the hard, granular grating cheese that anchors Italian cooking. Operating within the protected zone spanning 783 municipalities across Sardinia, Latium, and Tuscany, the producer works exclusively during the October-to-July window when milk quality peaks.

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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