Pinna Pecorino Fiore Sardo is one of the oldest cheeses of the Sardinian tradition, kept for millennia and protected by the Protected Designation of Origin. It is still produced according to ancient traditions in the sheepfolds of Sardinian shepherds with freshly milked raw, unpasteurised milk.
They are surface treated with olive oil and smoked, taking on a characteristically rustic appearance. The aroma is full and characteristic of milk with smokey undertones. The flavour is intense, rich and complex, persistent, with a spicy note.
It is splendid accompanied by savoury bread and great red wine. Grated, it gives aroma, flavour and character to pasta and soups. Enjoying it with sweet grapes or ripe figs as a great way to end a meal.
The Pinna story begins with two brothers over a century ago, in 1919, in the northern Sardinian town of Thiesi. An area of fields and meadows, famous Pecorino cheeses have been made here for thousands of years. The two brothers, Giommaria and Francesco Pinna, wanted to produce Sardinian cheeses and make them famous beyond the island, and they began their work by uniting lots of small producers. They had a vision: they knew there was a large market for these Sardinian products in Italy and around the world. They produced Pecorino Romano, but also worked together to create numerous other high quality traditional Sardinian cheeses.