Pecorino Romano
DOP · hard sheep’s cheese
The cheese Sardinia is built on — carrying its protected designation, matured in our cellars and shipped in wheels across the ocean. Robust, nutty, delicately salty.
Meet the classicFadda S.r.l. · Thiesi · Sardegna
The art of affinage in Sardinia
For three generations the Fadda family has lived for cheese in Thiesi, in the heart of Sardinian dairy culture. Today Salvatore and Maurizio Fadda devote their experience to the patient art of selecting, maturing and caring for great specialties: the celebrated Pecorino Romano DOP, the exclusive Ovinsard green-flecked pecorino, the enveloping Crema di Ovinsard and the historic semi-matured Pecorino Lupa. Chosen at the source, matured over time and packaged to bring the authentic perfection of our land to your table.
From Thiesi to the world
“Today our Pecorino Romano DOP travels the world in wheels and wedges — grated over tables in North America and well beyond.”
The collection
The Great Classics and Our Specialties
The timeless flavor of tradition, the boldness of a Sardinian blue, and the versatility of a gourmet cream — rounded out by the perfect balance of our semi-matured pecorino. Discover the range we’ve selected and matured for you.
Pecorino Lupa
Semi-matured · semi-cooked paste
A great classic of Sardinian pastoral tradition, brought to perfect maturity in our cellars — soft, elastic paste, harmonious, round and pleasantly sweet.
Discover the Lupa
Ovinsard
Green-flecked pecorino · 60 days
Our signature: a green-flecked pecorino from Sardinia’s green pastures, given sixty days of patient affinamento in the cellar — white paste flecked with green, between mild and tangy.
Meet the signature
Crema di Ovinsard
The signature, spoonable
Ovinsard worked with sheep’s ricotta into a white, spoonable cream — in glass jars from 200 grams to a very optimistic kilo and a half.
Open the jar20+Countries we export to
140+Years of cheese experience
100%Sardinian sheep’s milk
Tra il dolce e il piccante — between mild and tangy, the taste of Sardinia’s green pastures.Ovinsard — formaggio pecorino erborinato
Terroir
The Meilogu is in the milk
Thiesi sits among volcanic hills where flocks graze on wild Mediterranean herbs. That landscape passes into the milk — and from the milk into all of our cheeses.
It gives the Romano its depth and the Ovinsard its perfume of pasture and cellar. Our part is not to get in its way — only the unhurried days each wheel asks for, sixty for Ovinsard and longer still for the Romano, in the cool of our cellars. A small range is not a limitation. It is a promise about how each wheel is kept.
Explore the terroir
Thiesi · Sardegna
From our cellar to your counter
Shops, restaurants and distributors carry our cheeses across Sardinia and well beyond. Call or write, and Salvatore will talk you through formats, volumes and shipping.