The Logias zootechnical company is responsible for the breeding of Sardinian sheep and the production and processing of milk. The company was founded in 1976 by Logias senior and later taken over by his son and current owner, Roberto Logias, who became manager of the company in 1993. Roberto began work at the age of 15 and since then has always been committed to carrying on the traditional processing techniques of the sheep’s milk which he learned from his father as a boy.
Our company philosophy requires the use of the most natural breeding system where animals live in conditions almost identical to those in the wild. The feeding of the cattle happens mainly by natural grazing in the wooded fields between the Barbagia areas of Belvì and Mandrolisai. Since grazing is reduced in the winter months since the company is located in the high hills, the feed is supplemented with mixed grains and forage.
The annual production of milk, running from November to July, is about 60,000 liters, 80% of which is transformed into Fiore Sardo DOP and the remainder into high-quality fresh cheeses.
All our company’s products are made according to traditional techniques without the use of any processing or treatment. We simply start with fresh, whole milk which is then combined with the rennet (a natural cheese-making enzyme) that is also produced on the farm.
We offer:
Fiore Sardo DOP, a fresh, whole milk cheese; semi-hard or hard depending on the aging process. (Slow Food Presidium product)
Semicotto, a soft or semi-hard cheese, depending on the aging process, made with fresh, whole milk which is reduced back to base temperature at the same time as the curds form.
Azzau acru, a soft cheese with a tangy flavor that is made from fresh, whole milk.
Fresh ricotta, a soft, creamy cheese obtained by cooking the whey from the cheese curds.Dry ricotta, a delicate and buttery cheese obtained by cooking the whey and then salting and aging it for at least two months.