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WORKSHOP |
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The working of the cheese takes place in the most traditional and antique way combined with modern tecnology. However using modern plants, our technicians working and trasforming the milk, applying knoledge wich has been transmitted from generation to generation. For example a greek technician, responsable for the "Bianco di Sardegna", always demands that the cheese matures in traditional wooden barrels, imported from his hometown. At the delicate stage of salting the cheese, which is accomplished only by hand, (among the most experienced people in this sector). The respect for tradition and implementation didn’t prevent modern proceedings with selfcontrol, which the H.A.C.C.P. system warrants to the consumers. An excellent quality of products and services of "Thiesilat s.r.l." the society is near to the certification UNI ISO 9002. |
"SALA RICOTTA" ( A ROOM WHERE THE SOFTCHEESE IS KEPT ) |
SALTING |
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THIESILAT S.R.L. Zona
Circonvallazione - 07047 - Thiesi (SS) |
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