Pecorino di Osilo stagionato

Pulinas's family business runs under a "self integrated" model - told us Leonardo Pulinas. It is a small farm which takes care of the whole production chain, from farming to breeding, from collection of milk to cheese production. The animals, about 600 sheeps of Sarda race, are wild raised in the company pastures, in the property of Pulinas family. The company is located in the land of Osilo, in the very north of Sardinia and is managed by the two sons of Luigi, Leonardo and Antonio. Both still work in the same way the previous generations used to do: the milk is warmed in the copper pot and the spino used to broke the curd is still made of wood. Pecorino di Osilo is a combination between a primitive craftmanship and an uncontaminated land, green pastures and cornfields. As a curiosity the Pulinas family received many prizes for the quality of their corn production. By meeting Leonardo Pulinas you get the opportunity to know the real side of the shepherds that still produce cheese - and some fresh ricotta for local necessity - that's the reason for Slow Food organization to protect such a cheese as Presidium.