The numbers tell of a ferment that reassures and enlivens the countryside. The island's sheep dairy sector, despite the difficulties created by drought and climatic adversities, shows great ability to adapt and dispenses positivity. The DOP brand excellences become protagonists, conquering the most disparate markets and offering themselves to haute cuisine. And if in 2023 the production of Pecorino Romano approached 37 thousand tons, Pecorino Sardo reached 1700. For the raw milk jewel cheese, Fiore Sardo, 339 tons. Thus, to reveal the potential of the three cheeses with Protected Designation of Origin, the Laore Sardinia Agency will launch a three-day event called "Dop Cheese Sardinia" from Tuesday 21 May, starting from Dolianova. Guided visits to selected dairies, training workshops and cooking shows by the starred chef Francesco Stara.
the message
«We want our PDOs to be able to emerge and reach even higher levels than the current ones, which are already significant», declares the director of the Livestock Supply Chain Development and Animal Welfare Service of the Laore Sardegna Agency, Alessandro De Martini. «We believe that fine dining can help convey the quality of our cheeses to consumers. Important kitchens can become the ideal ambassadors of these excellent products. We can attest to the goodness of the raw material, Sardinian milk, because, thanks to the over 270 thousand tests a year that we carry out on milk in our laboratory, we have all the necessary information. Well, the properties of the raw material that comes from our pastures represent the perfect basis from which to start. Then, painstaking workmanship does the rest. Therefore, we think that Sardinian DOP cheeses can rightfully land in large kitchens, so as to enhance and refine their taste". Massimiliano Venusti, coordinator of the Laore dairy sector, adds: «Our cheeses are of the highest quality, as demonstrated by the recent "Italian Cheese Awards", with the nomination won by the Fiore Sardo Dop 24 months from the Bussu brothers' dairy . Their sensory characteristics allow for wide versatility. The base is always sheep's milk but the results obtained from the three PDOs are very different, precisely from a sensorial point of view. We are convinced that this is the winning card to conquer haute cuisine as well."
.jpg?f=Freeform&w=400&q=0.3)