LACESA

Since 1907, LACESA has carried on the authenticity of Sardinia’s dairy tradition, producing in the heart of the island a range of outstanding cheeses and specialities made from high-quality raw materials and through innovative production processes that respect the environment.

The cooperative is based in Orosai (Bortigali, NU) and draws its strength from the pastures of the Campeda plateau and the Marghine region, where the geo-climatic conditions and aromatic flora give the milk its unique characteristics.

The product range includes DOP cheeses, cow’s milk, goat’s milk and mixed varieties, all made from whole milk sourced from Sardinian free-range farms. The company enhances product traceability and production efficiency, while emphasising environmental sustainability and the island’s cheesemaking heritage.

CERTIFICATIONS

BRCGS
IFS Food
FDA
MAIN CATEGORY
Fresh

SECTOR
Cheese

HEADQUARTERS
Orosai – Bortigali, Sardegna

Product lines LACESA

Pecorino Sardo D.O.P.

Compact-textured cheese made from whole Sardinian sheep’s milk and matured according to DOP regulations. Its balanced, aromatic and slightly tangy flavour encapsulates the essence of the island’s pastoral tradition.

Pecorino romano D.O.P.

A matured sheep’s-milk cheese, naturally lactose-free, with a firm white paste, sparse eyes and a savoury, aromatic, slightly spicy flavour. Made from whole Sardinian sheep’s milk from free-range pastures.

Bortigali

A semi-cooked cheese produced with whole cow’s milk and a small percentage of sheep’s milk. Its full, persistent flavour combines sweetness and character, reflecting the quality of the milk from the Campeda plateau pastures.

Casizolu

A traditional Sardinian stretched-curd cheese made from whole cow’s milk. Recognisable for its compact straw-yellow texture and delicate, aromatic flavour, it represents one of the island’s most authentic rural cheesemaking traditions.