We are the oldest dairy in operation in Sardinia, founded in 1880, surveyed among the historical Italian companies, we belong to the 4th generation and we decided to make only exclusively a niche cheese… “little but excellent”…the excellent translates into the search for pasture-raised milk and the production is mainly concentrated when the soils are rich in green and spontaneous grass so as to give a cheese naturally rich in omega 3; some stages we continue to do by hand, preserving the craftsmanship, such as the cutting and positioning of the curd in the baskets, and the production of ricotta; we do not put any kind of preservatives, no chemical preparations and lastly our cheeses age exclusively in our ancient cellars in use for over 140 years (for this reason the production is limited).

The cellars are built of local, natural stone and maintain a stable climate for at least 9 months of the year so that the cheeses age completely naturally (in the summer months, the ceiling refrigeration system is put into operation in the same rooms).In addition, the centuries-old planking on which the cheeses are aged does the rest…giving a unique and super-appreciated flavor to our cheeses.