Cao Formaggi is based in Oristano, Sardinia, and has been producing cheese since 1966 using milk from around 700 small farmers and shepherds. Alongside local specialities, the cooperative is best known for Pecorino Romano, a sheep’s milk cheese. Pecorino Romano has a firm yet smooth texture, with a fresh, slightly salty flavour. It is best used finely grated, adding depth and savoury character to pasta dishes, vegetables and soups.