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From animal welfare to environmental impact. We support sustainable production throughout the entire supply chain.
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The whey obtained as a by-product after the transformation of the milk into curd is concentrated through a high-efficiency cogenerator.
The residual water, which represents over 85% of the concentrated whey , is then used for initial rinsing of the plant, thus obtaining a considerable water saving effect.
The concentrated whey is further treated by third parties and used as ingredient in the production of food and pharmaceutical products.
The co-generator allows us to gain 3 advantages: an electrical supply provided to the plant, the steam produced by the activity of the co-generator itself.
The steam is then conveyed through a heat exchanger to the milk tanks to bring the milk to the temperature required to process the cheese.
The same steam then becomes hot water used in the air conditioning system to obtain the correct ratio between temperature and humidification of the maturing rooms.
For the production of our Pecorino Romano and other cheeses, we only use cage-free sheep’s milk coming from the best farms in Sardinia. As the sheep are free to pasture, this helps the production of high-quality milk, both nutritionally and for the organoleptic features that are then present in our cheeses.
We are seriously committed to the reduction of the environmental impact of packaging. This process has begun in 2010 with R&D activities for sustainable growth. Our final goal is to use packaging materials with a lighter environmental imprint, and eventually to switch completely to totally recyclable packaging.