Since 1907, LACESA carries on the authenticity of the Sardinian dairy tradition and produces in the heart of the island, excellent cheese specialties through the use of high-quality raw materials and innovative production processes that respect the environment.

The Art of Cheesemaking

The Campeda Plateau and the Marghine region are distinguished by a unique geo-climatic position, making them ideal grazing lands. This is due both to the abundance of forage and the wide variety of aromatic herbs that lend the milk and its derivatives unparalleled characteristics and flavors. Fertile pastures, carefully selected livestock, and the centuries-old cheesemaking tradition of the area's inhabitants have been the essential and irreplaceable elements that gave rise to LACESA (Latteria Centro Sardegna), through the merger of the historic cooperatives of Bortigali, Macomer, and Silanus. Over the years, the LACESA Cooperative has consistently maintained high-quality standards in its cheesemaking production by carefully selecting milk, adhering to rigorous production processes, and providing zootechnical support to farmers.

Orosai

Orosai

Semi-cooked mixed cheese, produced exclusively with pasteurized cow’s milk and whole sheep’s milk. White paste with a compact structure tending to straw-yellow. Savory taste with a pleasant tendency to spicy with a long aromatic persistence.
Ricotta di Mucca

Ricotta di Mucca

Fresh cow’s ricotta, creamely, white in colour with intense flavor of milk.
Pecorino Sardo Maturo DOP

Pecorino Sardo Maturo DOP

Mature sheep’s cheese with straw yellow, compact, semi-hard texture, sparse eyes, tasty and aromatic flavour. Produced from an accurate selection of Sardinian whole sheep’s milk from wild pasture-based breeding.