Capra Sarda

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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.

Unless noted otherwise, Murray's cheeses sold by the lb ship in multiple 0.5 lb increments. To request a whole wheel, please contact the Murray's team at at least 72 hours prior to your desired ship date.

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Just the Facts

Milk Type
Rennet Type
6-9 months

Pour a glass of...
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    Pair with: An herb-crusted cheese like Hudson Flower or a Tuscan Pecorino.

  • Pale Ales & IPAs

    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.

  • 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.