{"id":4864,"date":"2025-07-11T07:22:44","date_gmt":"2025-07-11T07:22:44","guid":{"rendered":"https:\/\/promozione.fondazionebluezone.it\/senza-categoria\/caseifitziu-agriculu-mandrolisai\/"},"modified":"2025-08-27T14:36:57","modified_gmt":"2025-08-27T14:36:57","slug":"caseifitziu-agriculu-mandrolisai","status":"publish","type":"post","link":"https:\/\/promozione.fondazionebluezone.it\/en\/the-companies\/caseifitziu-agriculu-mandrolisai\/","title":{"rendered":"Caseifitziu Agriculu Mandrolisai"},"content":{"rendered":"\t\t
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Caseifitziu Agriculu Mandrolisai<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t
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Caseifitziu Agriculu Mandrolisai is a small dairy farm with a long family tradition located in Samugheo, in the heart of the Mandrolisai Barbagia, at an altitude of 500 meters. 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. <\/p>

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. <\/p>

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\u00b0C to preserve the viability of native bacterial cultures and ensure good digestibility of the final product. <\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n

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Business Sector<\/strong>: Dairy
Year of establishment: <\/strong>2006
Headquarters:<\/strong> Location Su Pranu de Su Laccu, 09086 Samugheo
Website: <\/strong>formaggiosardo.com\/<\/a>
Email:<\/strong> info@formaggiosardo.com<\/a>
Phone: <\/strong>349 2546372<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mission and values<\/strong>:
The founding values of Caseifitziu Agriculu Mandrolisai are undoubtedly tradition and sustainability.<\/p>

What makes you stand out:
<\/strong>Caseifitziu has been distinguished nationally and internationally for numerous awards and accolades, including the 2023 World Cheese Award Super Gold and the 2024 World Cheese Award Bronze, mention Italian Cheese Award 2021 and 2022, and the prestigious 2023 and 2024 Italian Pasture and Alpine Pasture cheese competition, where Lentore cheese won first prize, Dino Villani 2024 award from the Accademia delle Cucina Italia.<\/p>

Target Markets:
<\/strong>The target market is regional, but the company is pursuing numerous contacts that have allowed it a national and international European outlook over the past few years.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Products<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t
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Nenneddu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tNenneddu, which means “boy” in Sardinian, is a young pecorino produced from December to June, with a raw, semi-soft paste. With a delicate and balanced taste, it releases lactic aromas of yogurt, fresh grass, light white mold and a touch of fir wood. Its excellent solubility in the mouth makes it a harmonious, fresh and pleasant cheese, perfect for those who like soft but nuanced flavors. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Technical specifications.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tCaciotta about 800 grams with 12 cm diameter, flat faces, convex heel. Thin yellow rind not edible, with presence of white molds. Compact pale straw-colored paste with sparse small eyes. Ingredients: fresh whole sheep’s milk, calf rennet, sea salt. Native ferments only. Processed by hand with raw dough in copper cauldron. Maturing 20 to 60 days on fir boards. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n
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Uses <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tPaired with fruity red wines, aged cheeses or cottage cheese, jamming allows them to enhance their characteristic taste\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n
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35.00 \u20ac\/Kg<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t
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Fost\u00e9<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t Fost\u00e8 is the senior cheese of the house, to which respect is due. An aged pecorino that represents the most authentic Sardinian tradition, with an intense and persistent flavor profile. Slightly spicy, it releases complex hints of ripe shrubby herbs, hay, chestnut, walnut and butter, with excellent solubility in the mouth that enhances its depth. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Technical specifications.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tCylindrical shapes about 4 kilograms, flat faces, muleback heel. Hard rind treated with olive oil, brown with green and coppery highlights. Firm yellow paste with rare eye formation. Ingredients: fresh whole sheep’s milk, lamb rennet, sea salt. Native ferments only. Processed by hand with raw dough in copper cauldron. Maturing 18 to 24 months on fir boards. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n
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Uses <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tideal paired with aged red wines and dry homemade breads, it is a meditation cheese designed for those seeking true flavors and ancient memory\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n
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38.00 \u20ac\/Kg<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t
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Lentore<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t Lentore, Sardinian for “dew,” is a young and delicate pecorino, but immediately recognizable for its aromas of Mediterranean pastures, with hints of hay, hazelnut and yogurt. With aging, it develops elegant acidulous and spicy notes, which enrich a harmonious and persistent flavor, never dry. A balanced cheese, capable of evolving while maintaining freshness and identity \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Technical specifications.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tCylindrical shape, flat faces, muleback heel. Medium rind treated with olive oil, amaranth-colored and then brown at end of aging. Possible small eyes in straw-yellow paste. Ingredients: fresh whole sheep’s milk, calf rennet, sea salt. Native ferments only. Handmade with raw dough in copper cauldron. Maturing minimum 2 to 6 to months on fir boards. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n
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Uses <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tVersatile and refined, it is ideal both for aperitifs and as a closure to a meal\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n
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28.00 \u20ac\/Kg<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tcall us to order at 338 4422397<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tcall us to order<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tBuy <\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Caseifitziu Agriculu Mandrolisai Caseifitziu Agriculu Mandrolisai is a small dairy farm with a long family tradition located in Samugheo, in the heart of the Mandrolisai Barbagia, at an altitude of 500 meters. The farm raises a flock of 150 sheep on 45 hectares of extensive pasture on the Abbasassa plateau, an area characterized by a […]<\/p>\n","protected":false},"author":2,"featured_media":4851,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[60],"class_list":["post-4864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-le-aziende","tag-cheeses"],"yoast_head":"\nCaseifitziu Agriculu Mandrolisai - Fondazione ITS Blue Zone<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/promozione.fondazionebluezone.it\/en\/the-companies\/caseifitziu-agriculu-mandrolisai\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Caseifitziu Agriculu Mandrolisai - Fondazione ITS Blue Zone\" \/>\n<meta property=\"og:description\" content=\"Caseifitziu Agriculu Mandrolisai Caseifitziu Agriculu Mandrolisai is a small dairy farm with a long family tradition located in Samugheo, in the heart of the Mandrolisai Barbagia, at an altitude of 500 meters. 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