Il Brigante, PInna's best known and most loved cheese, in a different and spicy version. It is produced only with whole sheep's milk from the Sardinian pastures. The cheese is fresh and delicate, studded with black peppercorns. It is a young cheese, which matures in 20 to 25 days. It has a light yellow, striped rind, treated on the surface with a preservative that protects it from mould.
The cheese is cream-coloured and with a few holes. The black peppercorns that dot it give it flavour and aroma. The taste is both fresh and spicy. It is delicious in fresh salads or melted on a bruschetta. It is perfect to accompany croutons, Carasau bread or other tasty baked goods and in savoury snacks to an aperitif or with appetisers.
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.