Fratelli Sanna

The farm produces cheese since 1986.

In 2005 they have been realized a new dairy that can transform all in our own milk. All milk comes from our farm to the dairy, transferred in the boilers in which it is heated about 36°C. It should be added the lactic acid bacteria and rennet. Once the rennet was added , the milk is left to rest and is expectedto form the curd that is to say that the milk from liquid assumes jelly like consistence.

Fresh Pecorino Cheese

These are cheeses that have had a quick maturing and who present a clear and thin crust slightly amber color.

Seasoned Pecorino Cheese

Sheep are more mature and more flavorful. They come with a darker crust on the surface that can be treated simply with olive oil or tomato sauce to encourage conservation.