Consorzio Produttori Pecorino Altopiano di Nule




Via S.Satta s.n.c. – 07010 Nule (SS) – Sardegna – Italia

Tel +39 335/7837867 - +39 340/8969062


Association of Sheep’s milk cheese producer in the plateau of Nule

Nule is a village with about 2000 inhabitants. It can be reached by following the road from Benetutti. It is rich of nuraghic settlments and it has a gorgeous landscape, thanks to both its geographic and historical positions, which make Nule a sort of Island in its own right. Its area, located at the boundary between the Province of Sassari and the province of Nuoro has almost the same peculiarities of the central-northern areas of Sardinia. The village, lively thanks to the agro-pastoral economy, is a continue alternation of plains and small rivers which flow into the Tirso. This is a functional land for farming (mainly ovine-farming), because of the land configuration, which is green all over the year.
The Consorzio Produttori Pecorino Altopiano di Nule (Association of Sheep’s milk cheese producer in the plateau of Nule) is, obviously, composed by shepherds and farmers which live in this land, who joined in order to give value to their main product; the sheep’s milk cheese of the Nule Producers. Thanks to the firmness of its founding members and to the continues health control of the production line and of the land, the Association is slowly growing, by building small cheese-factories where each shepherd produces its own product.
The “mission” is to follow a promotion path of the sheep’s milk cheese of the Nule Producers, which represents, more than any other product, the local food tradition. This comes from the milking and the subsequent processing of milk, which becomes cheese, from many small farms spread on the Plateau land.
The whole uncooked sheep’s milk comes from two different milkings, one in the morning, and one in the previous evening. It does not contain any preservants, antibiotics or disinfectants.
Its making occurs by using cauldrons made of tinned copper or stainless steel. The first step of its transformation is the heating to a cudrling temperature, based on the acidity of milk. Liquid bovine rennet is added and it rests until it hardens, until the “curds breaking” and its half-cooking.
The caseous mass is allowed to deposit on the bottom of the cauldron, thereafter it is shaped and it is placed in the classical moulds. After being pressed and salted it is placed to“mature” in proper rooms.
Its maturing ranges between 30 days to one year.
During this time all the whole cheeses are turned and washed. The quality and typicality of this product are due to the milk composition and to the microbic flora therein; the latter plays an important role in characterizing the sheep’s milk cheese of the Nule Producers. The cheese, with half-cooked pulp, has a colour ranging between white and straw-yellow, and it is covered by a thin crust. The smell and the flavour remind the sheep’s milk and its taste; the more mature cheese are strong. The “fresh one”; the one to be grilled; the half mature; the mature; and the most delicate: caciocavallo