The production of cheese in Sardinia is one of the oldest and famous. Inextricably linked to the agro-pastoral civilization in the past and present, the tradition of Sardinian cheese is now known, recognized and appreciated even beyond national borders.

The Island now offers a vast production of cheese, particularly of sheep, exported and appreciated in the rest of Italy and abroad.

By tradition, the cheese is made from raw whole milk of sheep alone, but in recent years production has been modified to accommodate units of cow and goat milk, which were obtained with new flavors and consequently have opened new markets.

The Sardinian sheeps that provide the milk belong to a local breed of ancient origin, as even the manufacture of cheese dates back to prehistoric times (pre-nuragica and nuragica).