Cheeses

CAO Formaggi (CAO, the Italian acronym for “Cooperativa Allevatori Ovini” meaning “Sheep Breeders Cooperative” and “Formaggi” meaning Cheeses) is a Cooperative composed of 700 members, that was founded in 1966. The cooperative was established with the aim of bringing together a group of farmers to transform the milk produced in the respective companies in order to create a distinguished production of delicious cheeses with high quality standards. The farmers' union also intended to enhance and recognize the work and characteristics of the sheep milk heritage of the territory.  The Cooperative currently distributes its products on a local, national and international level, but more importantly, they do not only export cheeses, but also culture and tradition of the Sardinian territory.

 

Pecorino Sardo is one of the oldest cheeses of Sardinia. The first documented evidence of Sardinian dairy technology dates back to the 18th century when 3 types of cheese were produced (white, red, & affumicato), which can be considered the progenitors of our Sardinian pecorino.  Pecorino Sardo Dolce is aged for at least 30 days, has a smooth yellow rind and a white & slightly eyed texture. It is a semi-firm cheese with an intense and slightly acidic flavour, enhancing the typical aromas of Sardinian pastures.