A cooperative founded in 1951 by producers of typical Sardinian cheese. Over the years it has exported worldwide the quality and passion for the art of cheese-making from an area known for its shepherding tradition. The ewe's milk is used to produce above all an excellent Tenores PDO Pecorino Romano. Then there is Monte Acuto, aged 14 months; Ovilo; Isola Bianca; Moras; Moro del Logudoro. Not to mention Monteforte, a spread made from ewe's milk cheese and ricotta; fresh and aged Gentile sheep ricotta.
