CASEIFICIO SILVIO BOI

In Ogliastra, in Cardedu, Caseificio Silvio Boi transforms milk from sheep raised on the Sardinian plateaus into Pecorino Sardo DOP. The denomination exists in two expressions, and the creamery masters both: the dolce (sweet), fresh and mild after just three to eight weeks, and the maturo (aged), which gains complexity and edge after a minimum of two months. The raw material makes all the difference. The raw milk from grazing flocks imparts a mineral character to each wheel that reflects the territory of origin, from herbaceous aromas to underlying savoriness. Alongside this work, the creamery applies precise logistical care: vacuum packaging allows the Pecorino to travel long distances without altering, arriving intact even far from Sardinia. It is a testament to an artisanal approach that considers both the cheese and its journey, without compromising the quality of what reaches the table.

Contacts