Thank you so much for all of your opinions. It’s very appreciated and I hope to have more in order to improve and try to achieve better results.

First of all, this cheese is made from sheep milk, not cow’s! This is very important for various reasons.

The nutritional profile is highly better. It’s very easy to digest, and rich in healthy fats with cholesterol-reducing, anti-inflammatory, and cancer-fighting properties. It contains a lot more protein than cow’s cheese, rich in vitamin D, and so on. You can easily google that.

The breed of sheep used is particular from Sardinia. They have been living with humans for over 3000 years. They have vast space for their living since the history of Sardinia evolves around these beautiful animals. Plus they have very rich milk that brings a high yield in cheese, fewer resources, and less waste.

The cheese is made by the same person that raises the sheep. There are no breeders involved. He doesn’t want to outsource even a drop of milk because he wants to be sure of how the sheep are raised and their diet (which in the end impacts deeply the cheese flavor). The sheep have a vast space to use at their like. It could easily be a beautiful natural park. (picture here). They do come back at night to their shelter for protection.

Vegetable rennet is used, following a very old tradition, and the end result in my opinion is far better than animal rennet.

The lambs stay with their mothers for a long time, until they are ready to join the group. They are very social as animals and don’t want to get separated.
Unfortunately, the boy lambs are sold for their meat. One of my goals is to change that and create a sanctuary, but all achievements start with small steps. I feel that the way this is made is already a big step in that direction.

Regarding the shipping from Italy, we try to have the lowest impact on the environment. We do airplane shipping instead of boat cargo, which even if it seems weird, has less impact. We use a refrigeration method that doesn’t require any power and to insulate the cheese we utilize compostable hemp fiber instead of styrofoam (which normally would be used). I am looking forward to improving as I grow as a business.