Using exclusively sheep milk for dairy products, natural yeast, rennet and salt. The cheese takes more than 60 days to mature inside wooden barrels.
At the end of production, the cheese gets controlled to see if it has reached the level of quality determined, and gets despossed for manufacturing in a plastic recipient.

The barrels being
Used for maturing. A typical
Local wood of Greece.

At the end of maturing the
"Bianco di Sardegna", becomes commercialized in uncrewable plastic vessels. It holds about 14 Kg. (31 lbs) of cheese

THIESILAT S.R.L. Zona Circonvallazione - 07047 - Thiesi (SS)
Tel 079/885031 - Fax 079/885205 - P.IVA 01778020907
Cap. Soc. £. 170.000.000 C.C.I.A.A. 124968 Trib. SS116177. Aut. CEE n. 20/144