List of products by brand Caseificio di Oliena
The dairy of Oliena "Rinascita", is a cooperative, founded in 1962 thanks to an initiative of 28 farmers in the area.
With its history and the events that characterized its activity, it can be said that it contributed to the social and economic growth of the noble category of Sardinian shepherds and of the entire community of Oliena.
The dairy of Oliena has always been at the forefront in the search for new products, while respecting the characteristics that make the cheese making and processing of sheep and goat milk of the cornerstones in a Sardinian territory rich in culture and naturally unique food and wine traditions.
Reference:
202501
Brand:
Caseificio di Oliena
Sardinian goat cheese Monti di Oliena made by the artisan of Caseificio di Oliena
Size - 2.5 kg
Let's remember, that the fat particles of goat's milk are more digestible than those of other milk, because they are in the form of globules that are slightly smaller and therefore more easily assimilated.
Reference:
202502
Brand:
Caseificio di Oliena
Sardinian sheep cheese Gennargentu made by the artisan of Caseificio di Oliena
Size - 3 kg
We have to recall that sheep's milk is about twice as fat as the cow's milk; also the nitrogenous substances are almost double. The resulting cheese has a strong aromatic imprint in which the smell of the animal is recognized, as welll as the scents of the territory
Reference:
202503
Brand:
Caseificio di Oliena
Sardinian sheep cheese, canestrato, Tuones made by the artisan of Caseificio di Oliena
Size - 4.5 kg
Tuones, pecorino canestrato, is a Sardinian cheese with a rather marked taste and very tasty, almost spicy. It has a canestrated shape that recalls ancient manufactures, salted by hand and treated on the surface with oil and vinegar.
Reference:
202502
Brand:
Caseificio di Oliena
Sardinian sheep cheese Gennargentu made by the artisan of Caseificio di Oliena
Size - 3 kg
We have to recall that sheep's milk is about twice as fat as the cow's milk; also the nitrogenous substances are almost double. The resulting cheese has a strong aromatic imprint in which the smell of the animal is recognized, as welll as the scents of the territory
