Otto Passi
Blog
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ANGELO ARU AWARD
Otto Passi is awarded by the Rotary Club of Cagliari We are very happy and excited to have received from the Rotary Club Cagliari the award of the first edition of the Angelo Aru Award, established in memory of the Professor who in his career has made innovation and sustainability at a social, economic and… Read…
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BRONZE AT THE WORLD CHEESE
Pecorino Superiore 180 giorni by Otto Passi wins Bronze in the Pecorini category at World Cheese Awards 2022. Società Agricola Radicas has been named among the winners at the World Cheese Awards, which was held at the International Convention Centre Wales in Newport, on Wednesday 2 November. Standing out from the 4,434 entries, the Pecorino Superiore 180 giorni, a variety cheese made by Otto Passi won the coveted Bronze… Read…
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Otto Passi Associate of Academy of Cheese
Academy of Cheese is a non-profit organization with delegates studying in 68 countries, established to promote knowledge, education and careers in cheese. The Academy was set up to support cheese makers, with the aim of ensuring a thriving industry in which to operate, with an engaged consumer audience. Paolo Musu, the Otto Passi passi cheesemaker… Read…
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Otto Passi: natural cheeses and constant innovation
for the Sardinian agricultural startupArticle from go-sardinia.it. Go Sardinia is an annual magazine distributed in the Swiss Canton of Ticino and in Northern Italy. In the summer 2022 edition he talked about the farm by dedicating a space to the interview of the three protagonists of the Otto Passi project. Below is an excerpt with the article and the… Read…
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Happiness in “Eight steps”
Article by Matteo Sau. Sardinia Post Magazine is a bimonthly that talks about Sardinia and is distributed on the main naval and air transport lines to and from Sardinia. Below is an excerpt from the magazine that talks about Otto Passi and its translation into English. Happiness in “Eight steps” Otto Passi (Eight steps). It… Read…
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Expertise, Innovation, Passion: Interview with Rita Tolu
Article by Elena Licheri. Sardos inParis was founded in 2018 with the aim of creating a community of Sardinian emigrants,the Sardos inParis Association is an open and inclusive space for all lovers of Sardinia, Sardinian and not. Their objectives are to raise awareness and enhance the Sardinian heritage (tangible and intangible), provide support to the… Read…
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Otto Passi on SardiniaPost.it
Article by Laura Fois. SardiniaPost.it is a free Sardinian online newspaper. After visiting our farm he decided to tell his experience. Here the LINK of the article and below the English translation. Otto Passi: natural cheeses and innovation for the agricultural startup of Marghine Two hundred hectares of cultivated land border on one side with… Read…
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The Otto passi farm is told in Domus Casei
Article by Felicia Del Franco. Ruminantia® is a free web-magazine with the mission of providing technical-scientific, political and economic information and insights to operators in the ruminant milk and meat sector. Otto Passi was a guest of the Domus Casei column dedicated to the art and techniques of cheese making. This is the LINK to… Read…
Otto Passi
Our Cheeses
During the cheese making process we only use natural starters cultures made by us with our own milk, in order to maintain naturally the peculiar aromas and typical flavors of the product.
