Pasture-based sheep farming & artisanal cheese innovation in Sardinia

The "Sa Mura Bianca" farm in northern Sardinia, Nuoro, focuses on natural and semi-natural pastures, eliminating annual crops to enhance milk and cheese quality. Sheep graze on restored pastures and holm oak areas, consuming fallen acorns. The farm uses rotational grazing, exclusive use of raw milk, and innovative techniques like microbial rennet and straw-based aging. Crossbreeding Sarda and Arbus Black sheep improves animal resilience. New products include traditional fermented milk ('Giuddù'), fresh and smoked ricotta, pecorino with Sardinian herb infusion, and 'caciocorotta'. This sustainable model boosts milk yield (240L per ewe), reduces labor and costs, and delivers high-quality, healthy dairy products.