Farming traditions
 
History and Territory
 
 

Pecorino Romano P.D.O., Pecorino Sardo P.D.O., and Fiore Sardo P.D.O. are culinary delights of Sardinia whose conception and evolution are accredited to the ancient farming traditions of this land. The roots of these special cheeses can be traced back to those that once inhabited the Sardinian territory who were mainly sheep farmers. It is said that in prehistoric times, the Nuragic people produced sheep’s cheese, because it was a product of unmistakable taste and had excellent longterm storage capacity. It is no coincidence that such an ancient and well-established cheese-making tradition was able to flourish in Sardinia. Located in the middle of the Mediterranean Sea, the island benefits from certain morphological features that, while not suitable to the advent of agriculture, on the other hand greatly facilitated the diffusion of sheep farming. Still today, Sardinian sheepherders continue to guide their sheep along the green valleys and steep mountains of the terrain the same way their ancestors did: in utmost harmony with the land,the environment and the animals.

(*) The production of Pecorino Romano is limited to the regions of Sardinia, Lazio and the Grosseto province in Tuscany.