A future full of sheep.

The article focuses on the production of Pecorino Romano PDO cheese in Sardinia, highlighting the cheese-making process at Maoddi Formaggi and the economic significance of sheep farming and cheese production on the island. Topics include the use of indigenous thermophilic lactic acid bacteria in the fermentation process, the maturing period and characteristics of Pecorino Romano cheese, and the marketing efforts to promote its authenticity and global reach.