The Bonassai, the Caciotta resulted from experimentation

The Bonassai type takes its name from the locality of Nurra (between Sassari and Alghero) and from the “Istituto Zootecnico e Caseario per la Sardegna”, that forty years ago, for the first time launched it on the market (altogether with other experimental products of new generation). It called "Bonassai type" because it provides inspiration for other cheeses with characteristics similar to those of the caciotta.

The Bonassai is made with sheep milk, has a white soft, slightly sour paste, a candid and thin crust. It presents the shape of a parallelepiped. It is produced exclusively in industrial factories, in all Sardinia. It is a typical table cheese, adapted to those who prefer delicate and mild flavours. It is produced also in the province of Nuoro and Cagliari.