Formaggi Picciau Srl

Strong aromas, bold and sometimes delicate flavors that evoke the landscapes and the myriad cultures and traditions of Sardinia. These are the sensations experienced when tasting a local cheese. And these are the sensations that the Picciau company—backed by 60 years of expertise in cheesemaking since 1960—aims to awaken in all its consumers, both local and international.

Today’s production, which draws on genuine ingredients and ancient techniques, focuses primarily on Pecorino cheeses (which have earned the DOP protected status) with their bold, traditional taste, while also offering delicate goat cheeses and table cheeses, which are increasingly in demand in today’s market.

It is a passion for authentic cheese that, for nearly 60 years, has allowed Caseificio Picciau to perfect its selection of raw materials and its rigorous daily health and hygiene checks. These measures, integrated into the artisanal production phases, ensure a high-quality product.

The cheese from our dairy is born from expert hands that continue to fulfill the family’s dreams every day. The milk comes from traditional farms, where the pastures guarantee superior quality. Once delivered, the milk is pasteurized, transferred to vats, and curdled. The curd is then “broken” and moved to the tables; it is here that the wheels are shaped by hand.

The cheese is then ready to be salted and moved to the ripening rooms. Here, the natural aging process serves as the essential element that ensures the cheese reaches the ultimate expression of its aromas and flavors.