A Sardinian word, Podéra , meaning "resist." This is where a new experience in the island's agro-pastoral world begins. Podéra – Resistenza Casearia Sarda (Sardinian Caseary Resistance) was founded in San Nicolò Gerrei, an association founded by six cheesemakers and six producers with the aim of focusing on farm cheesemaking, raw milk, grazing, and the wealth of knowledge that has accompanied Sardinian pastoralism for generations.
The presentation is scheduled for today, September 12, at 5:00 PM in San Nicolò Gerrei , the town also chosen as the association's headquarters. The founders hail from different parts of the island: Giuseppe Cugusi of Sa Marchesa, in Fordongianus; Pietro Ragaglia of Antica Caresi, in Olbia; Elisa Artitzu of Malamida, in San Nicolò Gerrei; Gerolamo Sanna of Caseifitziu Agriculu Mandrolisai, in Samugheo; Gian Paskale Piras of Azienda Agricola Murinas, in Lula; and Samuel Lai of Sinnos, in Gergei. These six experiences originated in different regions, from Gerrei to Gallura, from Barigadu to Mandrolisai, all sharing the same commitment to directly processing the milk produced on the farm. The idea is to build a network between those who produce cheese every day and the world of research. Therefore, not only will they preserve traditional practices, but they will also study processes, train, and research new tools to enable small-scale cheesemaking to have a future. For Podéra, cheese is the result of a combination of factors: the animals, what they eat, the pasture, the seasons, the environment, and, of course, the cheesemaker's work and choices.
This vision also encompasses a broader theme: the continued existence of farms in the countryside and inland areas . Defending local production means preserving biodiversity, native breeds, landscapes, and knowledge that risk being lost with generational change. The "resistance" evoked by the association's name, therefore, does not imply inaction, but rather the ability to maintain a connection to tradition while simultaneously embracing research and innovation. The San Nicolò Gerrei discussion will also involve the academic world. Nicoletta Mangia , from the University of Sassari, will address hygiene and food safety issues related to raw milk and its derivatives; Massimiliano Sicilia of the Laore Agency will discuss production, processing, best practices in company dairies, and the promotion of traditional products.
Speakers will include Pietro Bertino , a researcher at the University of Gastronomic Sciences in Pollenzo, while veterinarian Giacomo Melis will present an in-depth study on Staphylococcus aureus contamination in artisanal raw-milk sheep's cheeses. Michele Cherchi will focus on the potential for promoting dairy heritage as a tourist attraction. Research on the microbiota will also be explored by professors Germano Orrù and Sara Fais from the University of Cagliari, who will explore the connection between raw milk, fermented foods, and tradition. The day will conclude with a tasting workshop . The initiative is organized by Podéra in collaboration with the Municipality of San Nicolò Gerrei and with the patronage of the Universities of Sassari and Cagliari. This is the first public event that begins in Gerrei, but seeks to address a question that concerns all of Sardinia: how to transform ancient knowledge into a resource capable of providing jobs, an identity, and a future for rural areas .
