Sepi cheeses
The story of Sepi cheeses is a tale of dedication, expertise and time.
A story that tells of a complex and fascinating process, of the perfect synergy between territory, animals and people, and of the skilful use of technology to create cheeses with a unique taste while achieving the highest quality standards.
Milk collection at our facility
The journey of milk
Everything begins with the collection of the raw material. Every morning, freshly milked milk begins its journey towards our production facility in the heart of the Campidano area, transported by our drivers, who collect it directly from farms located throughout Sardinia.
Once it arrives at our facility, the milk is transferred from the tanker trucks and stored in refrigerated tanks, where it is kept at a constant temperature to preserve its freshness until the moment of processing.
During these very first stages of collection and transfer, sampling also begins for milk safety analyses carried out by qualified Sepi staff and external operators using the most modern and advanced techniques and technologies.
This careful daily monitoring ensures that every drop of milk meets the highest safety and quality standards, providing the perfect foundation for the creation of our fine cheeses.
The art of production
1. From milk to curd
At this stage, it may undergo heat treatments such as pasteurisation or thermisation. During these processes, the milk is heated to a high temperature for a few seconds in order to eliminate harmful bacteria while preserving the beneficial microorganisms required for cheesemaking. For other cheeses, such as Fiore Sardo PDO, the milk does not undergo any heat treatment, as it is a raw milk cheese. In this case, a longer maturation period is required to allow the elimination of harmful bacteria.
At this point, the true transformation process begins, guided by our master cheesemakers.
The milk is transferred into vats, where rennet is added at the right moment. This essential ingredient causes the milk to coagulate, creating the so-called curd, the first step towards our cheese.
Every stage of production is carefully monitored by our cheese production specialists.
Our expert master cheesemakers oversee every step of the process, ensuring with skill and precision that each stage is carried out correctly and in accordance with the traditional recipe.
Thanks to their work, based on coordination, collaboration and attention to detail, we are able to preserve the quality and excellence of Sepi cheeses.
2. Shaping
After assessing its firmness and determining the right consistency, the master cheesemakers begin cutting the curd.Broken down into small granules, the curd is then ready to be transferred to the dedicated tables, known as draining tables, where shaping takes place. Here, the curd separates from the excess whey, the liquid part, and begins to develop its distinctive structure.
The whey remaining from the milk transformation process is not wasted but is used to create Sepi ricotta.
Transferred back into the vats and gently stirred, the whey continues its transformation through heat, rising to the surface. It is then collected and placed into special moulds called “fuscelle”.
In the dedicated moulds, the cheese paste then moves into the warm room for the stewing phase. In this special environment, surrounded by steam and humidity, the ideal conditions are created for the development of its unique and unmistakable characteristics.
The cheese paste remains in the warm room for a period that varies depending on the type of cheese to be produced. It is then salted, either dry-salted or brined, an essential step to ensure the maturation phase can take place in the best possible conditions.
3. The value of time
When the cheese enters the maturation phase, a slow process of patience and waiting begins.
When the cheese enters the maturation phase, a slow process of patience and waiting begins. During this journey, immersed in the cool and controlled environments of our ageing rooms, cheeses rest, allowing time to develop a unique flavour, texture and character for each one. Every cheese follows its own rhythm, with a maturation period that can range from 10 days for the freshest varieties to more than 2 years for the most mature cheeses.
Throughout this period, qualified Sepi staff monitor the development of the cheese paste every day, carrying out careful visual inspections and checks on each wheel. And so, day after day, in the silence of our ageing rooms, the characteristics of our cheeses evolve, refining aromas and fragrances that reflect the authentic taste of Sardinian land and the genuineness of the milk from which they are made.
Quality assurance
At every stage of production, from milk reception and processing to maturation and final packaging, we guarantee rigorous and constant quality control, relying on state-of-the-art equipment and highly specialised personnel.
For Sepi Formaggi, the quality of ingredients is essential to creating authentic and delicious dairy products.
For Sepi Formaggi, the quality of ingredients is essential to creating authentic and delicious dairy products.
Our goal as a company is to offer customers safe, genuine products that comply with the highest quality standards.
To achieve this, we verify the hygienic and sanitary suitability of the raw material through both internal controls, carried out in our laboratory, and checks performed by external bodies. Our analysis laboratory, supporting the food safety and quality department, plays a fundamental role in monitoring, analysing and assessing all production activities. In this way, we can consistently guarantee accurate and timely results.
Through the coding, implementation, traceability and control of production processes, Sepi Formaggi has obtained internationally recognised certifications such as: IFS, BRCGS, Organic, Kosher and HALAL.
These voluntary certifications are extremely important because they have enabled us to achieve the necessary recognition in specific markets, both nationally and internationally.
