Cheese
Milk processing is a work of art, a result of a long tradition and love for the land.
All the scents and the emotions involved in this process take you back to to past times, when the shepherds used to spend their life alone in the countryside: a life made of long silences and expectations; a bond of friendship between "Man and Nature ".
And in this bond, you can still find today the quality of the Sardinian producers, who propose gorgeous cheeses like the Pecorino, the Caprino, the Perette and the crema di formaggio (cheese cream), typical flavours of the lonely and uncontaminated pastures.
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