Coeur d'Or Goat's Cheese

• Characteristics:

  Pasteurised goat's milk, salt, rennet, lactic acid bacteria. The rind is not edible.

• Variable weight: YES
• Typical regional dishes: Sardinia
• Shelf Life: 1 months

The Argiolas Bros. company was first set up in 1954 by two enthusiastic young brothers: Ennio and Eligio Argiolas. It is situated in Dolianova, among the green hills near the Campidano plain in the province of Cagliari. In the early years, without their own production facility, the brothers used to buy Fiore Sardo cheese fresh from shepherds and then leave it to age in their cellar. Some years later, the two brothers decided to rent a small dairy and invest the proceeds of their business in producing the cheese themselves. Thanks to their new plant Ennio and Eligio could begin experimenting with new types of cheese and constantly improve their quality.
1970 was a crucial year for the Argiolas brothers, as they decided to build their own dairy in the industrial area of ​​Dolianova, right at the foot of the hills where shepherds used to bring the animals out to pasture. This was the original plant which then expanded into the Argiolas Formaggi of today, a leading cheesemaking facility producing typical Sardinian cheeses made exclusively from local sheep's and goat's milk.
The company's mission is to provide consumer satisfaction by offering products which combine the ancient Sardinian dairy tradition with the highest food safety and technology standards. All products are absolutely guaranteed to meet food hygiene standards thanks to a state-of-the-art in-house analysis laboratory that monitors each processing stage in detail.
The company is equipped with a HACCP control system, it was the first dairy company in Sardinia to obtain ISO 9001 certification in 1997 and it is also certified UNI EN ISO 22000:2005 and BRC (British Retail Consortium).
Organic production is certified by the ICEA (Institute for Ethical and Environmental Certification).