Caseificio dei Barbi has earned two new international awards at the 129th International Cheese & Dairy Awards (ICDA), the world’s oldest cheese competition. Founded in 1897, the awards are among the dairy industry’s most prestigious international events, attracting cheesemakers, buyers and industry experts from across the globe.
At this year’s competition, Cacio di Pio was awarded Gold in the category for traditional Italian ewe’s milk cheeses, while Pecorino Semistagionato received Bronze in the category dedicated to cheeses made exclusively from ewe’s milk.
The two awards recognise two distinct expressions of Caseificio dei Barbi’s identity. Cacio di Pio pays tribute to one of the most influential figures in the history of the Fattoria, while Pecorino Semistagionato represents the purest expression of traditional Tuscan pecorino. Different in character, both cheeses share the same commitment to exceptional raw materials, patient maturation and entirely handcrafted production.
Part of the Le Riserve di Fattoria collection, Cacio di Pio is a 24-month-aged pecorino dedicated to Pio Colombini (1865–1937), founder of Caseificio dei Barbi and one of the most remarkable figures in the family’s history. An internationally renowned physician, appointed full professor at the age of twenty-five, Rector of the University of Cagliari, founder of the University of Sassari and physician to the King of Italy, Pio Colombini also played a pivotal role in shaping the modern Fattoria dei Barbi. He established the dairy, produced the first bottles of Brunello still preserved in the historic cellar and designed the Vin Santo label that remains in use today. The cheese honours his legacy while symbolically linking Montalcino with Sardinia, a region that played an important role in Pio Colombini’s life and the homeland of today’s master cheesemakers, Angela Zizi and Salvatore Marco Soddu.
Also part of the Le Riserve di Fattoria collection, Pecorino Semistagionato is one of the signature cheeses of Caseificio dei Barbi. Made exclusively from ewe’s milk, it is matured on wooden boards for 90–120 days before its rind is treated with the estate’s own extra virgin olive oil. Its character comes not from elaborate techniques but from meticulous craftsmanship, perfectly judged maturation and the outstanding quality of the milk, expressing the authentic identity of the dairy.
“These awards are especially meaningful because they recognise two cheeses that represent different aspects of who we are,” says Stefano Cinelli Colombini, owner of Fattoria dei Barbi. “Cacio di Pio honours one of the most important figures in our family’s history, while Pecorino Semistagionato reflects our interpretation of the great Tuscan pecorino tradition. Seeing them recognised together is a tribute not only to these two cheeses, but also to an approach built on respect for outstanding raw materials, the expertise of our cheesemakers and an unwavering commitment to quality.“
Founded in the second half of the nineteenth century at Molin del Fiore, still part of the Fattoria dei Barbi estate, Caseificio dei Barbi is the oldest continuously operating cheesemaker in the Montalcino area. Today it is led by master cheesemakers Angela Zizi and Salvatore Marco Soddu, who continue a tradition based exclusively on ewe’s milk, entirely handcrafted production and the revival of historic local recipes, while constantly exploring new approaches to cheese maturation. Every Caseificio dei Barbi cheese features a fully edible rind, achieved without chemical surface treatments—an approach that reflects the dairy’s commitment to natural production methods and uncompromising quality at every stage of the cheesemaking process.
The full range of Caseificio dei Barbi cheeses is available from the Caseificio and Fattoria dei Barbi farm shops, as well as through a carefully selected network of specialist retailers and restaurants. Guided dairy tours and tastings are available by reservation. The complete catalogue and technical data sheets can be downloaded from www.caseificiodeibarbi.it.
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