F.LLI PINNA


Fratelli Pinna

Since 1919, we have been using the same ingredients:

Milk, Rennet, Salt&Love of Sardinia


The land of cheeseA 100 years of historyF.lli Pinna TodayThe productionF.lli Pinna products
The taste of Sardinian cheese comes from the nature of this uncontaminated Island in the middle of the Mediterranean Sea. Here, sheep and goats traditionally graze freely in the countryside from the inland highlands to the costal plains, still following the old paths used for migratory herding. The milk reaches a rich, complex flavor that enhances the cheeses, making them truly unique. All the aromas and perfume of the natural Mediterranean herbs and wild grasses are transferred to the milk. The milk reaches a rich, complex flavor that enhances the cheeses, making them truly unique. The cheese making tradition is rich for the people of this Mediterranean island where they have produced some of the finest cheeses for thousands of years… In Sardinia we have one of the most appreciated breed of sheep, a very ancient indigenous breed which is present all over Italy but especially in Sardinia, where half of the entire national stock is to be found.

  • Currently in Sardinia: 2.700.00 sheep
  • The company has its roots in the traditions of Sardinia, whose economy has always relied upon the sheep farming and the dairy industry.
  • In the late 1800’s some Roman dealers went to Sardinia to expand their production of Pecorino Romano.
  • In 1919 brothers Giommaria and Francesco Pinna began their quest to produce sheep milk cheeses in the small countryside town of Thiesi, in the North of Sardinia.
  • Pinna Brothers specialized in producing Pecorino Romano and the whole stock was sold to wholesale dealers from Latium.
  • In 1927 (August, 1927 - March, 1928) Francesco went to the USA, to expand their trade links because of the increase in demand for Pecorino Romano.
  • After the Great Depression of 1929, in the ’30s the Pinnas formed a joint venture with the Castelli firm from Rome and they expanded their cheese-making activity.
  • The production expanded in quantity and range, allowing exports to resume to the United States (1946-1947).
  • During the ‘50s and ‘60s brand loyalty to Pinna products increased not only on the American, but also on the national market.
  • The turning point in 1956: a modern cheese-making plant was built.
  • During the ‘60s Pinnas focused on raising Pecorino Romano production and on further expansion of its product range.
  • BRIGANTE was the first table cheese launched on the market during the ‘70s.
  • In the early ‘80s a new plant was set up to increase production capacity. The existing range which included Romano, Pepato, Fiore Sardo and Brigante was expanded by the addition of caciotta Santa Teresa POD, Tamburino and Medoro.
  • At the end of the last century Pinna Company was able to offer a full and varied range of sheep and goat’s milk cheeses.
  • A plant of more than 300,000 square-feet, certified according to International and European food safety standards (ISO 9001, BRC and IFS);
  • 185 employees producing and selling over 22 Million pounds of cheese and ricottas;
  • products sold in 24 countries. Over 30% of the annual turnover is achieved abroad (70% Italy, 25% USA, 5% other countries);
  • among the various brands (Santa Teresa, Medoro, Capretto, Fiore Sardo), the most famous is BRIGANTE which today is present in large retail chains in Italy and abroad

Every day, 45 tanker trucks unload more than 69,000 gallons of milk pre-filtered at collection point, purchased from almost 1,500 farmers scattered throughout the Island. The milk is then checked and analyzed in the company lab. After second filtering, the milk is refrigerated and stored in specific silos, from which it is transferred to the pasteurizing plant and finally to processing, according to the daily production plan.

Aged sheep and goat cheeses, mild and young sheep and goat cheeses, aged salted sheep and goat Ricotta cheeses, fresh sheep and goat ricotta cheese.

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