Our story begins with two brothers almost
a century ago, in 1919, in the northern
Sardiniantown of Thiesi. An area of fields
and meadows, famous Pecorino cheeses have
been made here for thousands of years.
They are many and varied:
from the freshest varieties made to be sampled
straight away, to the matured chesses with a
strong and decisive flavor. Traditionally it was
the same shepherds or small producers who
created these cheeses.
It was only at the start of the 1900s that larger
scale production began on the island, the work of
traders coming from afar who sought only one
variety: the classic Pecorino Romano for grating.
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
productsin Italy and in the United States. They
produced Pecorino Romano, but also worked together
to create numerous other traditional Sardinian cheeses.


Their company grew year by year, with the creation
of new, state of the art cheese making factories where
centuries of knowledge were merged with the most up
to date technology. They knew that the key to success
lied in the milk from the Sardinian herds, which grazed
freely and ate wild grasses, and aromatic plants.
Thanks to their unique qualities and the best processes,
the cheeses created in the brothers’ factories were always
made to the standard of the centuries-old tradition from
which they originated. Decades have come and gone and
the two brothers have not been at the head of the
company for some time, but Pinna is still a family firm.
Today the grandsons of Giommaria and Francesco are in
charge and are now the third generation of the family to
run the company. Today there are many cheeses bearing
their brand and the flavors of Sardinia. In fact, many people
in Italy and throughout the world know and love Sardinian
food thanks, in part, to these two brothers, Giommaria and
Francesco, who looked out from their small and beautiful
hometown of Thiesi and saw the world.


Sardinia is a small island in the center of the
western Mediterranean and is rich in mountains,
forests, plains and territories that are for the
most part uninhabited and filled with rivers,
rocky coastlines and long sandy beaches.
The island has always had an ancient
sheep-herding tradition and sheep rearing
offers numerous cheese-making possibilities.
The sheep are grazed naturally, which gives
the milk its unique organoleptic properties.
The free-range rearing technique respects
the environment and the well-being of the
animals themselves.


The climate, land and centuries-old tradition of
rearing sheep create high quality milk which is
obtained under the best standards of hygiene
and sanitation. Fratelli Pinna and its technical
employees select the best farms in the region,
help them and optimize the daily collection of
milk using trucks equipped with refrigerated
cisterns. Up to 260 thousand liters of milk
collected from almost 1,500 farms scattered
across Sardinia are processed every day.


The 28thousand-square-metre/300,000
square feet factory is certified according
to Standard ISO 9001 and the European
Food Safety Standards BRC and IFS.
It employs 185 workers who produce
and sell over 10 million kilograms/22
million pounds of cheese and ricotta,
with an annual turnover of more than
65 million Euros, 30% of which derives
from overseas exports. Of the various
and CAPRETTO), the most famous is
undoubtedly BRIGANTE, which is now
one of the most important emblems of
Italian and international major retailers.

F.lli Pinna Industria Casearia S.p.A. – Via F.lli Chighine, 9 – 07047 Thiesi (SS) Italy – Telephone +39 079886009 Fax +39 079 886 724 | VAT no. 00061150900
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