The island of Sardinia may be known for having more sheep than people, but don’t be fooled — this ain’t sheep’s milk. This thermalized goat creation represents a collaborative effort between traditional pecorino-makers The ‘Brothers Pinna’ and small, independent farms dotting the rocky landscape, who recently turned to the famous brothers as an outlet for their milk. As the goats on the island get the second-rate pastures, they've adapted to the harsh environment while developing a unique, earthy note in their milk. The flavor is sweet and compulsively edible, with brown butter aromas. Expect dense, toothsome texture that maintains a lushness. It's a perfect eating cheese with northern Italian's quaffable Gavi di Gavi.