Sardaformaggi was set up in 1963 by three siblings and a cousin. The production is based on milk coming mainly from farmers in north-east Sardinia. Craft processing methods pump the milk directly into the cheese moulds and all steps are manual. The product list is lengthy, with fresh and aged ricotta; spun paste cheeses; various types of pecorino including semi-ripe and ripe; limited edition cheeses including one with thyme flowers. Last but not least, Pecorino Romano.

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