Sardinia: Sustainable Sheep Cheese Thanks to Research

Sardinia continues to stand out for its commitment to sustainability, this time focusing on dairy production. Thanks to the “Procasu – sustainable and quality dairy productions” project, funded by the European Agricultural Fund for Rural Development (EAFRD), the “Allevatori di Mores” cooperative has developed the sheep cheese “Green Pascoli,” certified for traceability Uni En Iso 22005:2008.

This project, conducted by the CNR ISPAAM of Sassari, involved 16 farms and focused on sustainable agricultural practices that respond to climate change. From the sowing of sustainable forage-livestock systems to the agroecological management of weeds, every phase of the production process has been optimized to ensure quality and sustainability.

The biodiversity of Mediterranean pastures plays a crucial role, influencing the chemical and nutraceutical characteristics of milk and cheese. The annual and perennial legumes sown not only improve the quality of the forage but also contribute to carbon sequestration and soil protection.

Research has highlighted the presence of bioactive compounds in the pastures, such as caffeoylquinic acids and glycosylated quercetins, which offer health benefits for animals and improve the quality of derived products.
Sardinia once again demonstrates that sustainability is a concrete choice to live in harmony with nature and ensure a better future for future generations.