A natural environment
The Sardinian landscape is varied and discontinuous and is characterized by the vast coastline and inlets; beaches with fine sand and a crystal clear sea that ranges in colors from blue to green and turquoise; many are the barren plains, and rocks that have been shaped by the wind over the course of time; and numerous are the inlands that are mountainous, and at times both rugged and wild.
The winds that blow throughout the year carry with them the unmistakable scents of the Mediterranean scrub, strawberry trees and mastic shrubs and sea breeze, and the sky is always clear.
The weather on the island is that of a typical Mediterranean climate, mild throughout most of the year, and only the inland areas reach below zero temperatures during the winter months.
Sardinia is envied for its weather and environment and with approximately 1,644,000 inhabitants (400,000 in the metropolitan area of Cagliari alone) is one of the least populated lands of Europe. Moreover, the land has been protected from pollution thanks to the frequent winds and scarce concentration of polluting plants.
The sheep live in a healthy and natural environment and can graze on herbs and aromatic shrubs that grow wild in the plains, on the hills and hilltops.
The fertile lands in Sardinia contribute to making the cheese unique, natural and genuine, like long ago with organoleptic characteristics of superb quality.
CAO Formaggi contain the health of the island within its products.
The wisdom of cheese-making
Sardinia is an ancient land, rich in history and tradition. At the heart of the Mediterranean, the island has always been characterized by its insularity and the constant dominance of the sea, having rejected each invasion. In the course of history, Sardinia has developed a strong identity and guards with pride a treasured and fascinating cultural heritage.
The island flaunts its very ancient pastoral tradition. Sheep rearing is the historical backbone of the Sardinian economy. Already in the Bronze Age and Nuragic Civilization, around 1500 BC, the peoples of the Sardinian villages were engaged in farming and raising livestock. These activities constituted one of the main sources of wealth and sustenance. The Sardinian population has always been a population not only of farmers, but also of masters in cheese making.
The goodness of Sardinian products, further to the particular suitability of the natural environment was well known during the Roman Empire, when cheeses made from the expertise of Sardinian shepherds went to fill the tables of the senators and aristocrats.
Historical documentation on the different technologies of cheese production in Sardinia date back to the late eighteenth century. The transformation of sheep's milk, was conducted in small circular huts called “sas pinnetas” formed by a low stone wall and a conical roof made of branches.
Originally, the process required the immersion of hot stones directly into the milk, and it was only at the beginning of the twentieth century that more modern practices spread, such as the use of a thermometer, filtration and machinery that would ensure the improvement of hygienic conditions.