Pinna follows the principles of time-honored Sardinian tradition when selecting the finest goat’s milk in Sardinia to produce a hard cheese, with strong fragrant characteristics that come from the special essential oils in the grazing land of the Sardinian hinterland, where goat breeds are raised. The cheese is ready after being aged at least 4 months in Pinna’s traditional cellars. It has a cylindrical shape with flat sides. The rind is dark in color; the texture is hard, compact with an ivory-white color.
Pasteurized goat’s milk, animal rennet, milk enzymes, salt.
At least 4 months.
In the refrigerator or in cool place (around 4-6°C/40-43°F).
The wheel weighs about 3kg/6.6lb; diameter about 15cm/6inches; height
Whole wheel 3kg/6.6lb | Wedges.