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- Company details
Nuova Sarda Industria Casearia is a family-run and produces a fairly good range of Sardinian cheeses including fresh, semi-mature and mature, with an excellent taste and result of a quality production thanks to the energy, the passion and the love trasmitted since 3 generations.
Despite the continuous research for innovation and improvement, the company has preserved the sardinian traditional production processes.
The milk used in our production is 100% sardinian's milk took by near farmes.
Year of establishment:
1992
Number of employees:
FROM 10 TO 19 EMPLOYEES
Annual turnover:
between 2.5 and 5 million Euro
Reference year of turnover:
2020
Export turnover:
0
Activities:
AGRICULTURAL CULTIVATION AND PRODUCTION OF ANIMAL PRODUCTS, HUNTING AND RELATED SERVICES
FOOD INDUSTRIES
Production of milk derivatives
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100% Sardinian products
Company Profile - Nuova Sarda Industria Casearia
Brochure matured and semi-matured cheese - Nuova Sarda Industria Casearia
Brochure fresh cheese and with additional flavours - Nuova Sarda Industria Casearia
Brochure Ricotta - Nuova Sarda Industria Casearia
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Company:
NUOVA SARDA INDUSTRIA CASEARIA
Telephone:
+39 070976513
Web site:
Address:
Loc. Sa Codina
City:
San Nicolò d'Arcidano SAN NICOLO' D'ARCIDANO (OR)
Zip Code:
09097
Social media:
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Juncu - MATURED CHEESE OF SHEEP AND GOAT
Semi-cooked cheese whose characteristic shape is due to the use of rush molds made by hand according to ancient Sardinian traditions.
The balanced relationship of the components useful for human nutrition make this cheese a product indicated for an healthy diet.
Size: 24×14 cm approximately
Production area: Sardinia.
Ingredients: Sheep’s milk, goat’s milk, rennet, salt, natural milk enzymes.
Salting: in brine
Aging: More than 90 days.
Rind: Pale yellow to dark brown, striped.
Color and texture: White to pale yellow, compact, slightly grainy.
Flavor: Pleasant, slightly spicy.
Shelf life: 24 months.
Storage temperature: +4/+8 °C.
Documents
Fiore Sardo DOP - MATURED CHEESE OF SHEEP RAW MILK
Classic cheese of the Sardinian pastoral tradition. It has a remarkable content of soluble proteins and essential amino acids, of calcium and phosphorus useful for the nutrition of children, to promote ossification processes and fight osteoporosis.
An important peculiarity of Fiore Sardo DOP is that the milk is processed raw and no later than 3 hours after milking provided by farms certified and controlled by the consortium.
Size: 19×14 cm approximately
Production area: Sardinia.
Ingredients: Raw sheep’s milk, rennet, salt, natural milk ferments.
Salting: In brine.
Maturing: More than 105 days.
Shape: Cylindrical, smooth, classic profile of a back of a mule.
Weight: 2.4/3.6 Kg.
Rind: Dark brown or intense yellow, smooth.
Color and texture: White to pale yellow, compact, with some holes.
Taste: Strong, stronger with aging..
Shelf life: 24 months.
Storage temperature: +4/+8 °C.
Documents
Juncu Nieddu whit Truffle - SEMI-MATURED CHEESE OF SHEEP AND GOAT WITH TRUFFLE
Semi-cooked cheese whose characteristic shape is due to the use of rush molds made by hand according to ancient Sardinian traditions. The particularity of this cheese is further enhanced by the addition of truffle and truffle flavored oil.
Size: 25×14 cm approximately
Production area: Sardinia.
Ingredients: Sheep’s milk, goat’s milk, rennet, salt, natural milk ferments, extra virgin olive oil, infused truffle aroma, ground black truffle.
Salting: In brine.
Aging: More than 60 days.
Weight: 5,0/6,0 Kg.
Shape: Cylindrical, shaped in rush baskets.
Rind: Dark brown, striped.
Color and texture: White to pale yellow, compact, grainy, with truffle veins.
Flavor: Pleasant, slightly spicy, with a strong hint of truffle.
Storage life: 24 months.
Storage temperature: +4/+8 °C.
Documents
Capretta - SARDINIAN CHEESE OF GOAT’S MILK
Soft cheese produced with goat’s milk of which it retains the main characteristics such as high digestibility, without neglecting the nutritional and taste requirements. It has the right balance between the content of amino acids, organic acids, lactose and mineral salts.
Size: 18X10 cm approximately.
Production area: Sardinia.
Ingredients: Goat’s milk, rennet, salt, natural ferments.
Salting: In brine.
Aging: 20/30 days.
Storage life: 12 months.
Weight: 1,8/2,0 kg.
Shape: Cylindrical, striped.
Rind: Dark brown to light yellow, striped.
Color and texture: White, soft.
Flavor: Delicate, pleasant, aromatic.
Storage temperature: +4/+8 °C.
Documents
Brundu - SEMI-MATURED CHEESE OF SHEEP AND GOAT
Semi-cooked cheese whose characteristics are the same as casu sardu, from which it differs exclusively for the degree of seasoning. Excellent on the table, it is a nutritious and tasty second course.
Size: 18×12 cm approximately
Production area: Sardinia.
Ingredients: Sheep’s milk, goat’s milk, rennet, salt, natural milk enzymes.
Salting: In brine.
Aging: 30/45 days.
Weight: 2.8 / 3.0 Kg.
Shape: Cylindrical, smooth, classic profile of the back of a mule.
Rind: Dark brown or intense yellow, smooth.
Color and texture: White to pale yellow, compact.
Flavor: Delicate, stronger with aging.
Storage life: 24 months.
Storage temperature: +4/+8 °C.
Documents