Caseifitziu Agriculu Mandrolisai is a small dairy farm with a long family tradition located in Samugheo, in the heart of the Mandrolisai Barbagia, 400 meters above sea level. The farm raises a flock of 150 sheep on 45 hectares of extensive pasture on the Abbasassa plateau, an area characterized by a typical Sardinian landscape: cork oaks, dry stone walls, ancient pastoral huts and a rich plant biodiversity.

The sheep graze freely in this environment, feeding on wild grasses, acorns, shoots and other essences characteristic of the Mediterranean scrub. Human intervention is limited to the times when environmental conditions require it, maintaining a natural balance between animals, land and climate.
To supplement grazing, the farm grows its own selections of fodder, harvested at the time of maximum nutritional value — that is, at the seed stage — to provide the flock with protein-rich nutrition during the fall and winter.

The milk is processed raw, without pasteurization, to preserve intact the incredible variety of aromas, enzymes and nutrients naturally present. This choice results in a sheep’s milk cheese with a strong territorial identity, with a complex aromatic profile reminiscent of Mediterranean scrub, flowers, moss and field grasses.
Production is carried out according to strict hygienic specifications. Each stage is handled artisanally by the master cheesemaker: from milk selection to coagulation with natural rennet, from maturation in copper cauldrons to immersion in brine made from spring water and Sardinian sea salt. Processing always takes place at temperatures below 40°C to preserve the viability of native bacterial cultures and ensure good digestibility of the final product.

Caseifitziu Agriculu Mandrolisai aims to be a coherent expression of a territory and its pastoral culture, combining sustainability, attention to quality and respect for traditional practices.