Contrary to what is believed because of the name, the Pecorino Romano today is almost entirely produced in Sardinia (about 97%) and F.lli Pinna is one of the main producers.
It was born in Rome over 2,000 years ago but during the last century it reached such proportions to become the cheese into which most of Sardinia’s sheep milk is processed. It is one of the most exported Italian cheeses in the world.
It has a tangy taste , which varies in intensity depending on the length of ripening.