It may look like a modern food industry.
500.000 pieces marketed every year.
Yet, it is nothing but our house.
A BRICK HOUSE
Instead of using synthetic insulation panels, the Aresu Cheeses are aged in brick-walled cells, which ensure natural breathing and constant ventilation, even though brick cells are more expensive to maintain.
Ageing takes place on seasoned planks of solid fir, which allows the cheese to “breathe” naturally, even if plastic boards would be easier to maintain.
Salting is done with Sardinian sea salt, a natural, yet much more expensive local product.
RENNET PASTE OF SARDINIAN LAMB IGP
As tradition dictates, some references are made using traditional rennet, produced from animals born and grew up in Sardinia, with IGP (protected geographic indication) certification.
FLEXIBLE, CERTIFIED, INTERNATIONAL
With an attentive eye on the market and a product range updated to meet the most different needs. Process Certifications ISO 9001, present on 12 international markets.
Deliveries throughout Europe with international partners in max. 4\5 days; Italian territory covered within 48-72 hrs under controlled temperature. Our professionalism for your business.