Dairy Bussu Salvatore

Since 1971

The Bussu Salvatore Dairy began in 1971 with the purchase of the land where the farm stands on the Campeda plateau, in the Nuoro area.
Since its origins, the dairy has always been faithful to an artisanal production respecting the local typical still today the milk of its flock is transformed into the various types of cheese.
In over 200 hectares of land (50% arable land and 50% natural pasture), sheep can graze for the production of a strictly organic raw material.

This is a fundamental choice, due to the need to maintain homogeneity in the flavor of the milk, determined by soils rich in indigenous herbs such as the Campeda complexed clover, chives, etc. which give the cheese a unique flavor, soft and distinctly distinct from that of other areas of Italy.

 

Tradition and innovation

 

The food is enriched only with the addition of organic fodder produced on the farm, without chemical fertilizers. Animals are never treated with antibiotics or synthetic products.

The company’s pastures are the natural food of the flocks, which give milk, and therefore cheese, that delicate, unmistakable and pleasant taste of Sardinia.

Dechè cheeses are produced exclusively with milk obtained from Sardinian breed sheep raised on the farm. Even the rennet used for coagulation is obtained from Sardinian breed lambs.

 
The company is one of the producers of Fiore Sardo born as a PDO and includes a consortium of about 50 breeders who commit themselves to respecting the strict production regulations. The production specification provides for the certification of the entire production chain, right from the origin of the milk.

Furthermore, it is one of the very few producers of the Sardinian Fiore dei Pastori DOP, Slow Food Presidium.

Pecorino cheese Fiore Sardo
Raw material
Organic raw sheep’s milk from Sardinian breed sheep bred in the wild
Appearance
Cylindrical in shape with faces 20 cm in diameter and 11/12 cm rounded heel height. The rind is dark due to the light smoking, of an intense olive color. The paste is compact and crumbly straw-colored in appearance
Flavor
Strong, spicy, with ovine and vegetal sensations of dried fruit and medicinal plants and with notes of smoking.
seasoning
Medium matured matured (over 6 months)
Weight
3.0 kg approx
Pecorino cheese Fiore Sardo Stravecchio
Raw material
Organic raw sheep’s milk from Sardinian breed sheep bred in the wild
Appearance
Cylindrical in shape with faces 20 cm in diameter and 11/12 cm rounded heel height. The rind is dark from light smoking, brown in color. The paste is compact and crumbly straw-colored in appearance
Flavor
Strong, spicy, with sheep and vegetable sensations of dried fruit and medicinal plants and with notes of smoking, with particular aromatic flavors.
seasoning
Medium matured matured (over 2,5 years)
Weight
3.0 kg approx
Pecorino cheese formano
Raw material
Organic raw sheep’s milk from Sardinian breed sheep bred in the wild
Appearance
The rind is canestrate and straw-colored, the dough is compact and with no or small holes
Flavor
Sweet, with floral and honey notes
seasoning
Medium matured matured (over 6 months)
Weight
2.5 kg approx
Pecorino cheese fresh
Raw material
Organic raw sheep’s milk from Sardinian breed sheep bred in the wild
Appearance
The rind is thin and straw-colored, the paste is compact with very small or absent holes of ivory white color
Flavor
Sweet, slightly acidic and savory, with aromas of ripe fruit, herbs and milk
seasoning
Medium matured matured (not more than 6 months)
Flavor
Sweet
Weight
3.5 kg approx
Pecorino cheese Debbene
Raw material
Organic raw sheep’s milk from Sardinian breed sheep bred in the wild
Appearance
The rind is thin and straw-colored, the paste is compact with very small or absent holes of ivory white color
Flavor
Sweet, slightly acidic and savory, with aromas of ripe fruit, herbs and milk
seasoning
Medium matured matured (not more than 6 months)
Weight
3.5 kg approx
Pecorino cheese Natural green
Raw material
Raw organic sheep’s milk from Sardinian sheep bred in the wild
Appearance
Cylindrical in shape with faces with a diameter of cm. 22-24, barefoot cm. 12-14 approx. The rind is light brown in color, the paste is compact, crumbly straw-white with small holes.
This cheese is produced with vegetable rennet. Vegetable rennet is produced by an extraction of vegetable enzymes (Cynara Cardunculus) wild artichoke, macerated and filtered in order to obtain a liquid particularly suitable for the coagulation of milk.
Flavor
Vegetable with a slightly bitter aftertaste.
seasoning
Seasoning from 2 months to about 6 months.
Weight
From Kg. 3,5 to 4,5 approx
Smoked salted ricotta
Raw material
Sardinian sheep’s milk whey from organic farming
Appearance
It has a compact white paste
Flavor
Pleasantly savory, with light animal notes and important smoking
seasoning
At least 20 days
Weight
1.0 kg approx
Pecorino cream
Raw material
Pecorino and sheep’s ricotta.
Appearance
Cream cheese spread in a glass jar
Flavor
Sweet, with aromas of ripe fruit, herbs and milk
Weight
200 g
Pecorino colostrino
Raw material
Organic raw sheep’s milk from Sardinian breed sheep bred in the wild. First lactation milk when sheep are calved.
Appearance
Cylindrical in shape with 10/12 cm diameter faces and 8/9 cm rounded sides. The rind is slightly dark from light smoking. The paste is compact with a light straw color.
Flavor
Intense with aromas of autumn herbs. With light smoking, it adapts very well to cooking, baking, grilling, etc.
seasoning
Seasonal fresh cheese, production starts from December and can go up to May
Weight
1.5 / 2.0 kg approx

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