The Brothers Pinna collect the milk of 230,000 sheep grazing across the island of Sardinia (which actually has more sheep than people) to make cheeses steeped in tradition. But don't be fooled, this ain't sheep milk - it's thermalized goats' milk, gathered from small, independent farms dotting the rocky landscape, who recently turned to the famous brothers as an outlet for 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.