Fratelli Sanna


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Ricotta

Formaggi












Since 1986 we started our experience in the production of cheeses.
In 2005 he built a new dairy that can transform all our own milk. Below you will find all the variety and characteristics of our cheeses.







Once you've done the cheese curd is obtained by heating the serum at 80 ° C.
It 'a task that requires patience and attention.
When the temperature approaches 80 ° C begin to form flocs of cheese that are slowly on the surface and must be collected as you can see from the pictures below.
It is a process in which the manual is essential.
The resulting product is a food rich in protein and low in fat, with a creamy consistency.


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