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Capra Sarda

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.

Just the facts

Country Italy
Region Sardegna
Milk Type Goat
Pasteurization Pasteurized
Rennet Type Animal
Age 6 months
Cheese Type Parmigiano and Grating
Wheel Weight 7 pounds
Pairing Recommendations

Pour a glass of...

  • Chianti

    Chianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.
    Pair with: An herb-crusted cheese like Hudson Flower or a young Tuscan Pecorino.

  • Pinot Grigio

    A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
    Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.

  • Hoppy Beers

    Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

Capra Sarda zoom

Makes a great cheese plate with...