CAO Formaggi

CAO Formaggi, acronym for Cooperativa Allevatori ovini, is a Cooperative Society composed of 700 members, founded in Sardinia and more specifically in Fenosu, in the province of Oristano, more than 50 years ago, in 1966. The cooperative was created with the aim of bringing together a group of farmers to transform the milk produced in their respective farms into dairy products that stand out for their delicacy and high quality standards. The union of breeders is also aimed at valuing and recognizing the work and the characteristic herding heritage of the territory.

The passion put into daily work and the constant commitment to the search for quality, in line with the principles of the Sardinian dairy tradition, are the values shared by all the breeder members, who through history have helped to create and carry on the cooperative to the reality that today represents CAO Formaggi. The Cooperative currently distributes its products locally, nationally but also internationally. CAO Formaggi is an important company that not only exports cheeses, but also the dairy culture and traditions of the Sardinian territory.

Under the CAO Formaggi brand, the cooperative produces a wide variety of pecorino cheese with different taste and seasoning: PDO, soft, semi-aged and long-ripened pecorini, but also derivatives such as ricotta, melted and grated cheeses. The entire production is the exclusive result of the processing of sheep's milk.

The quality of CAO Formaggi products

The cooperative currently boasts high quality standards thanks to the controls, the production methods implemented and the raw material used, which comes exclusively from local farms. CAO Formaggi has set its policy on traceability, starting from the control of the quality of the milk and then, from the quality of the farms that supply it; in fact, CAO farms are all subject to strict controls to ensure hygiene and milk quality.

CAO Formaggi has been able to conquer the local, national and foreign markets thanks to its responsibility and commitment to the consumer. Alongside the maintenance of traditional practices and the guarantee of certified quality of the raw material, CAO Formaggi continuously invests in research projects, periodically updating the production methods and the technologies used, with a view to continuous improvement.

The entire milk cycle is controlled with the utmost care in each of the phases. In the CAO's internal laboratory, we work at full speed to monitor and verify the parameters with daily analysis and controls at all stages of the manufacturing process, in order to always guarantee high quality levels on each product.

The value of the Sardinian dairy tradition

The herding heritage, an expression of the history and culture of the Sardinian territory, is a fundamental value for the cooperative; for this reason, the application of the most advanced technology has never had l&' the objective of replacing tradition. CAO Formaggi has always tried to combine research and technology with that base of fundamental knowledge and processing techniques that distinguish its products and that are rooted in the oldest Sardinian dairy tradition. And it is precisely the fact of having been able to combine the dictates of tradition with a cutting-edge plant that constitutes the strength of CAO