Caseificio Silvio Boi srl

Our dairy was born in the 1950s in Ogliastra in Sardinia. The company, entitled by the Founder Silvio Boi, today managed by the children and family run, preserves the ancient traditions of the production of sheep, goat cheeses, and ovi-goat cheeses, fresh and seasoned, handcrafted by hand as in ancient times and with The use of calf and kid cagli. The grazing of sheep and goats, which provide the dairy the raw material, is still practiced in the Brado or Semibrado state, respecting the transhumance of the flocks, at summer sites in summer and in marine sites in the winter months. Milk harvesting occurs early in the morning, withdrawing the product directly from the oviles. In the months in which sheep and goats must be rented, ie from late August to late November, the collection is suspended and therefore there is no production. Thanks to its multi-year experience, the dairy is among the founding members of the ""Consorzio for the protection of Pecorino Sardo d.o.p."" Our cheeses, called all ""of the Pardu Valley"" in reference to the pasture area traveled by the Pardu river, have different periods of seasoning and are classified in: fresh, semi-seasoned, seasoned. The seasoning is taken care of in special places with constantly controlled temperature and humidity Our Cheese Factory Started Its Activity In The 50s in Barisardo, In The Sardinian Region of Ogliastra. The Company, Named After Its Founder Silvio Boi, Today is Still Family-Run by His Children, Who Jealously Preserves Ancient Traditions in The Production of Sheep Milk Cheese, Goat Milk Cheese, And Mixed Cheese (Sheep And Goat Milk), Fresh and Matured ; Hand-Processed AS in Ancient Times Using Veal and Kid Renet. The Sheep And Goats Which Provides The Raw Material To The Cheese Factory Still Graze in Wild Or Semi-Wild Environments, In Accordance With The Transhumance of Livestock, Moving It To Higher Mountain Pastures In The Summer And Near The Sea In The Winter. Milk Is Collected by Vehicles With Insulated Tanks, Early In The Morning, Directly From The Pens. During The Months When Sheep and Goats Give Birth, from the end of August to the end of November, Collection is Suspended and, as a consequence, there is no production. Thanks to Its Decades-Long Experience, The Caseificio Is One of the Founders of the ""Consortium for the Safeguard of Sardinian Pecorino Cheese D.O.P - Protected denomination of Origin."" Our Different Types of Cheese, All Called of the ""Pardu Valley"" With Reference To The Grazing Area Where The River Pardu Flows Through, Have Different Ageing Periods And Are Divided Into: Fresh, Semi - Matured and Matured. Ageing Takes Place in appropriate rooms, Where Temperature and Humidity Are Controlled Constantly.