Sheep and cheese
We already had milk sheep at the Barhof in Lower Bavaria. Few East Frisians with a lot of milk. In Utopiaggia we have many Sardinian sheep (percora sarda) with little milk.
The sheep farming is our most continuous work in the country, followed by the olives. In recent years, Marcello and Sabine have expanded the herd to 120 animals, a handsome flock.
Our cheese is made from raw milk and is very popular with nearby and distant neighbors, so we sell most of the production that we do not consume ourselves.