Breeding
On this sheep farm, Emmanuel and Didier form the perfect duo. One looks after the ewes, the other the cheeses. The machine is running smoothly and the cheeses are well molded. The day after milking the flock, it's time for the cheese-making. Didier begins the day by making the famous brocciu, while the afternoon is given over to the production of Sartenaise-style tommes. Petit 1984", a soft cheese, is the house specialty. The store is open all year round.
