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THE CHEESE
Sardinia is a land of great and immemorial tradition in dairy production. An activity that dates back to the nuraghic period, a civilization prior to the first millennium before Christ. Not only a great number of archaeological finds testify, in fact, irrefutably how such activity waswidely practised on the island, but recent studies have also proved that the Sardinian breed of sheep is autochthonous and has descended from the mouflon. Today, thanks to the passion of a few “experts”, also in a sea town like Alghero, where sheep breeding does certainly not carry great “weight” in the local economy as a whole, it is possible to find the most traditional of cheese production that the millenary Sardinian culture has been able to express. One of these small specialist shops is the Casa del Formaggio”, where we regularly buy. I think back with nostalgia to the time when as a child accompanied by my father and before the strict (maybe also a little too strict) EC regulations laid down that every single product must be aseptically vacuum-packed, I could “go into raptures” in that symphony of fragrances and temptations that tickled my senses. Even if I know that a photograph by no means can bring back those sensations, all the same I shall make an attempt with the following brief overview of images.
The “Casa del Formaggio” and its treasures.
The ricotta (reboiled) and the preparative stages at the Martinelli’s farm.
FRUIT AND VEGETABLES | OLIVE OIL | WINE |
CHEESE | SHEEP-BREEDING |
