We are the oldest dairy in Sardinia, founded in 1880 and listed among Italy's historic companies. For over four generations, we have proudly carried on the same passion for milk, the land, and cheese. We have chosen to produce only a niche cheese, because we believe that "little but excellent" is the way to preserve authenticity and excellence. Our pursuit of excellence begins with milk from pasture-raised animals, harvested primarily during the months when the soil is richest in wild, green grass, to produce a cheese naturally rich in Omega 3. We follow the natural seasonality of Sardinian milk, producing from December to July. Many processes are still done by hand, such as cutting and placing the curd in baskets or making ricotta, to preserve the artisanal craftsmanship of the past. We do not use preservatives or chemical preparations in our cheeses, not even in the rind. The cheeses are aged exclusively in our ancient cellars, built from local stone and mud and in use for over 145 years. These natural environments maintain a stable microclimate for much of the year, allowing for completely natural maturation. During the warmer months, the ceiling-mounted refrigeration system maintains a balanced internal climate. The centuries-old wooden planks on which the cheeses rest during maturation contribute to a unique, authentic, and unmistakable flavor, the fruit of a tradition that has only been enhanced by time. Our cheeses are among the most awarded in the most prestigious Italian and international competitions: Italian Cheese Awards 2025 (Piccolo Giunco, Best Italian Fresh Cheese) 2024 (Ricotta Ducale, Best Sheep's Milk Cheese) World Cheese Awards 2024: Six medals received, including Super Gold for Cardureu and Gold for Su Crabittu. International Cheese & Diary Awards 2025: 7 medals received Great Taste 2025: 8 stars received.