May 2025

We Love Making Our Formaggi

We love making things from what we have, and what we witness on Reschio’s doorstep.

Many Sardinian shepherds migrated to mainland Italy during the 1960s and 1970s in search of better opportunities and to escape growing environmental pressures at home. Regions like Umbria offered familiar landscapes and biodiversity, ideal for their tradition of transhumance. As locals moved away from farming, Sardinians revitalised abandoned land, bringing their distinctive Sardo sheep with them. They formed close-knit communities and enriched the agricultural heritage of the area.

We have long wanted to work with our Sardinian shepherds and have watched, mesmerised, as their skilled sheep dogs guide the flocks between rich grazing meadows nearby. Inspired by the exceptional flavour of their produce, we are now making our own cheese. To taste freshly made Ricotta, still warm from the urn that very morning, is a flavour explosion – an experience far removed from shop-bought varieties. It is not an expensive luxury, but rather a rare opportunity that we are thrilled to share with our guests.

We are also making Pecorino, sold fresh or matured in the Castello’s ancient silos beneath the Palm Court Bar, to become our own Pecorino semi stagionato. Yoghurt, along with pasteurised whole and skimmed sheep’s milk, is also available—the yoghurt already graces the castle’s breakfast buffet.

These are early days for our creamery, but we are already thrilled with how this exciting project is unfolding. We simply love the sensational taste.