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CASEIFICIO TODDE-PRODOTTI TIPICI DESULESI

In 1989, in Desulo, the newly wedded Basili Todde and Tommasina Floris started producing cheeses with the milk from their goats. Following Sardinian tradition, what began as a production for personal use became a business. Soon, the villagers started to know about them and enjoy their products. All over the area, people spoke about them, simply saying “the Todde cheeses” hence the name Caseificio Todde (Todde Cheese Factory) arose.

Over the years the cheese range has been widened, renewed and innovated.

Today, the Todde cheese factory is a living example of silvopastoralism, an eco-sustainable company, a testimony of how many young people are returning to the mountains.

This dairy farm is located at 1200m above sea level, at the top of Mandrolisai in the mountains of Gennargentu.

The Todde family looks after 110 Sardinian, Saanen and Sardinian-Maltese goats.

The farm is immersed in a wood, and it is here that the animals graze during the hottest months. The goats feed on fallen chestnuts, cherries and acorns, in addition to grass, gramineous and leguminous plants and shrubs. This produces particular and unique smells in the cheeses. Even the fodder which is part of the goats’ food during winter comes from this land. Pietro grows alfalfa, obtains hay from clover fields and extracts fodder from the trees in the wood.

Before, the range of cheeses was the traditional casu agedu, casu and murgia and caprino. Today, it is made up of innovative products such as goat cheese stracchino. 

Soft texture caprino, pecorino sardo and soft texture, casu agedu/frue, casu and murgia, cheese with no salt, ricotta and seasoned ricotta, are the products of Todde Cheese factory.

The trademark of this farm is the 2.5kg shapes obtained from unpasteurised sheep or goat’s milk which seasons for more than three months in natural underground spaces.

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