Made in Italy. Cheese from Sardinia: the farm is Pab'è tèllasa

With this post I inaugurate today a new section of my blog. My first book, actually. To understand more click here, where you'll find a summary, uncertain and confused explanation of what I decided to do and, via via, an updated list of the contents of this column. The first appointment is with the farm Pab'è is tèllasa, of Termini Imerese, in the province of Cagliari, Sardinia. I visited May 30, 2014, on a cold day, Windy and not at spring.

The bad weather that prevented me from going to the beach, however, has allowed me to visit this small farm that produces handcrafted cheeses from raw milk sheep that got in 2013 the Oscar Green Coldiretti. The company has been active for over 10 years and is a family business, It has a flock of 500 sheep and works every day 500 liters of milk, producing cheeses produced exclusively from raw milk: fresh and aged pecorino – including a line which uses the goat curd of vegetable rennet as that derived from thistles and therefore suitable for vegetarians – ricotta, natural yoghurt, provole and caciotte, Primo sale, spreadable cream and mozzarella. Yes, you read that right: mozzarella sheep with natural fermentation and mozzatura hand, a bet the company that makes this product from 2011, first trial in Sardinia like. A mozzarella sold exclusively in markets Country Amica Coldiretti, which produces about 20 pounds a day, using 150 liters of sheep milk. The price? Twenty euro per kilogram.

The facility is small, Spartan, the maturing of the cheeses takes place not in the cell but in a natural way and the production is based exclusively on the milk of the flock properties, giving rise to a controlled chain 100%. The decision not to distribute the product in retail chains (supermarkets), It is clear and precise. Maria Atzeni, The owner of the farm, He explains that its pricing policy is the same for all, wholesaler or retail: artisanal cheese has higher costs than the industrial and the prices are adjusted to production costs. Tasting cheese I got to appreciate the subtle but obvious difference between those based on cagli kid and vegetables, more sweet and herbaceous, and the intense flavor and spicy pecorino cheese over 240 days. Soft and creamy ricotta, which reminded me of home.

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