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Sa Marchesa
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Slow Food Presidium 
In the heart of a Site of Community Importance is Sa Marchesa, a company powered by self-produced energy, attentive to sustainability and immersed in the biodiversity of the Sardinian countryside of Barigadu, on the plateau of Fordongianus.
It is here that surrounded by olive trees, mastic trees, oaks and green Mediterranean maquis, Giuseppe Cugusi, a shepherd for 40 years, supported by his life partner Laura, produces six types of raw milk cheeses entirely by hand and exclusively from his Sardinian sheep.
Among the mature cheeses stand out:
Among the semi-aged cheeses, in his sheepfold Giuseppe produces:
The tenacity of Giuseppe and Laura, their perseverance, the love for the traditions of Sardinia and the attention for a completely handmade production, without additives or preservatives, give their fruits to a small and exclusive cheese production destined to renowned restaurants, wine stores and specialized stores.
The Presidium was set up with the aim of safeguarding traditional Fiore Sardo production in its historic area of origin, the small Sardinian towns of the Barbagia area. Here, artisan cheesemaking has been preserved largely due to a group of shepherds who rear Sardinian sheep and produce tens of tons of raw-milk cheese without the use of dried starter cultures and with natural coatings and their own rennet. They also use a traditional cauldron called a piolu. Their output is very small in comparison to the huge quantities produced in industrial dairies, and if action is not taken to support sheep farming in Barbagia, high-quality Fiore
Sardo will soon be at risk of disappearing.
Production area: Barbagia Municipality, Nuoro Province
Seasonality: production from December to June with an aging period of at least four months.
Last modified: 23 May 2022
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