Our sheperds and dairy company are located in the middle of the island and proud themselves to continue producing with the ancient Sardinian tradition that makes sardinian cheese one of the best cheese in the world. Our daily farms has been a family business since the 1930s and, as of today, our product is the best seller top-quality cheese in Sardinia.

The secret of the quality and taste of our cheeses lies precisely in the ancient knowledge that today is enhanced by new techniques and skills. Only those who passionately love their land and their art, understand the qualities of sheep and goat’s milk, milked by breeders of the area, from animals free to graze in the fields and mountains,whose diet consists mainly of aromatic and pristine herbs of the Mediterranean.

The rennet is the true magical ingredient of the transformation, produced directly in our factory by the master cheese makers.

The ferment gives the cheese its aroma and taste, made by the expert hands of the cheesemaker.

The process of heating the milk is done at low temperatures in order to not ruin its natural smell and perfumes. This gives the cheese the aromas and the flavors that nature has provided for us with so much generosity.

The processing of the curd takes place with the help of hand-woven rush baskets which give the characteristic appearance to the cheese.

The rush is collected in the ponds of the marshlands of the province of Oristano.

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