Unique Milk, Born from an Extraordinary Land
The quality of LAIT cheeses originates in the land itself: a vast area of north-western Sardinia that includes the countryside of Ittiri, the Logudoro region, the Nurra plain, and the Coros hills.
This unspoiled landscape is home to natural pastures rich in wild Mediterranean herbs—such as helichrysum, thyme, asphodel, and mastic—that infuse the milk with distinctive aromas and give LAIT cheeses a recognizable flavor profile.
The flocks, composed of native Sardinian sheep, graze freely in open pastures for most of the year.
Only during the most critical periods, when environmental conditions require it, are they sheltered and fed with carefully balanced supplements.
This farming model, respectful of animal welfare and natural rhythms, produces a rich, wholesome, and healthy milk—the essential foundation of high-quality cheeses.
Quality Control at the Source: Milk as a Guarantee of Excellence
Selection and quality control begin directly on the farms of member shepherds.
Each delivery of milk is tested against strict parameters, with special attention to freshness and authenticity.
This monitoring system ensures not only food safety but also the preservation of the milk’s organoleptic qualities, which are key to the sensory profile of LAIT cheeses.
Full Traceability of the Production Chain
LAIT adopts a fully traceable supply chain. From milk collection to cheesemaking, packaging, and shipping, every stage is documented in compliance with national and EU regulations.
This transparency protects consumers while also adding value for clients and buyers, who can rely on a thoroughly controlled and certified product.
Sustainable Production and Renewable Energy
Environmental responsibility is an integral part of LAIT’s production philosophy. The plant is powered by a photovoltaic system with energy storage, covering a significant share of consumption, especially during daylight hours.
Since some processes also take place at night and require high energy intensity, complementary solutions are being studied, including the use of dairy by-products as biomass, to further enhance self-sufficiency and reduce dependence on the grid.
Circular Economy: Turning By-Products into Resources
Another step in sustainable innovation is the management of scotta, a by-product of milk processing. Instead of being disposed of as waste—a costly and potentially harmful process—it is supplied to specialized companies for the extraction of lactose and noble proteins, used in dietary supplements or for biogas production.
This approach reduces disposal costs, valorizes raw materials, and opens the door to future revenue streams linked to the bioeconomy.
Complying with PDO Standards: A Commitment to Excellence
LAIT’s PDO cheeses - Pecorino Romano PDO and Pecorino Sardo Maturo PDO - are made in strict compliance with their respective production standards, which define:
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the origin of the milk,
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the geographical production area,
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the traditional cheesemaking methods,
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the chemical, physical, and sensory requirements of the final product.
Adhering to these rules preserves the typicity, authenticity, and territorial identity of each cheese, making every LAIT wheel a faithful expression of Sardinian cheesemaking tradition.
