From a young age, Samuel Lai felt an innate connection with animals. The simple joys of milking cows and making cheese were woven into his childhood as he lent a hand to friends. Driven by those cherished memories, he made a life-altering decision after serving in the military for twenty-two years, choosing to embrace the pastoral life filled with sheep and cheese-making.
His remarkable journey recently caught the attention of the media, featuring prominently in an article by journalist Leonardo Romanelli in La Repubblica. In a candid interview, Samuel shared his deep-seated passion for shepherding and cheese-making, saying, “I have always been fascinated by the pastoral world, growing up with animals and in the countryside.”
A New Chapter in Sardinia
Reflecting on his transition, Lai explains, “In Sardinia, it’s common to find oneself in these contexts—making cheese, helping a friend with milking, or spending time with sheep. I grew more aware of it over time, nurturing my passion through study and continuous learning.” After extensive travels as a soldier, he decided it was time for a significant change in direction.
Four years ago, alongside his wife, he took over her father’s farm, launching the **Sinnos Project**. “We started with hospitality services and then focused on cheese-making, collaborating with other local shepherds. Our goal was to transform our sheep’s milk instead of selling it to cooperatives, allowing us to oversee the entire process,” he elaborates.
To create a welcoming environment for visitors, they downsized their flock and now milk only once a day. Thus, Samuel’s work encompasses far more than just cheese-making.
Crafting Eight Unique Cheeses
At the heart of Lai’s endeavor are eight distinct varieties of cheese, all crafted from raw milk—a technique favored by many. Among these creations is the **Muvroni**, a pecorino aged with olive oil residue, along with **Agadiu** and **Arrastu**, a blue cheese. He also produces a special cheese made using lactic coagulation in traditional clay pots.
Additionally, Samuel remarks, “We create cheeses coated with beeswax and others that undergo a washing process with beer, salt, and water. This washing encourages the growth of bacteria that alters the rind color to red-orange, imparting a more intense flavor to the cheese.”
Welcoming Guests to the Farm
From the outset, Samuel envisioned his farm as a place for visitors to learn about the intricacies of cheese production. “Today, many people lack awareness of how products are made. Some might think cheese simply appears on supermarket shelves,” he emphasizes.
To counter this misunderstanding, he offers guided tours of the farm by reservation. Guests can observe where the sheep graze and what they eat, followed by a behind-the-scenes look at the cheese-making facility.
As he explains, “We show visitors the aging rooms where the cheese dries and matures.” The experience culminates in a tasting session featuring eight different cheeses complemented by jams, vegetables, fruits, bread, and a glass of wine.
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Jason R. Parker is a curious and creative writer who excels at turning complex topics into simple, practical advice to improve everyday life. With extensive experience in writing lifestyle tips, he helps readers navigate daily challenges, from time management to mental health. He believes that every day is a new opportunity to learn and grow.
