Cacio di Pio

A cheese created in memory of Pio Colombini, whose life was deeply connected to both Fattoria dei Barbi in Montalcino and Sardinia. Cacio di Pio symbolically brings together these two worlds, geographically close yet profoundly different. Due to its extremely limited production, Fattoria dei Barbi reserves the right to allocate this cheese at its sole discretion.

Pio Colombini, great-grandfather of the current owner of Fattoria dei Barbi, Stefano Cinelli Colombini, was born in Montalcino in 1865. He established the Caseificio dei Barbi, produced the first bottles of Brunello still preserved in the estate’s cellars, and designed the Vinsanto label that Fattoria dei Barbi continues to use today. He was also a pioneering physician: he developed the first treatment for syphilis, became a full professor at the age of twentyfive and, at just thirty-two, Rector of the University of Cagliari. He was also a founder of the University of Sassari and physician to the King of Italy. In Sardinia, he established the Chair of Dermosyphilopathy and founded the first dispensary for the treatment of skin diseases. His ties to the island extended well beyond medicine, however, and he developed a profound interest in Sardinian traditions and culture. He assembled an extensive collection of Sardinian furniture, carved chests, textiles, jewellery, weapons, baskets, carved and painted gourds, and illustrated postcards sent to him by his many patients from across Sardinia. He donated this extraordinary collection to the city of Nuoro, where today the Colombini Collection forms the original nucleus of the Ethnographic Museum of Sardinia.
To honour a man who contributed so much to their native island, the young Sardinian cheesemakers Salvatore Marco Soddu and Angela Zizi created Cacio di Pio at Caseificio dei Barbi: an 18 kg pecorino matured for 24 months, ideally paired with a wine of similar stature, such as Brunello di Montalcino Riserva. The first experimental production consisted of just ten wheels

Ingredients. Pasteurised ewe’s milk, rennet, salt, lactic cultures.

Nutritional Values (per 100 g). Energy 1626 kJ/392 kcal, Fat 32 g of which saturates 8 g, Carbohydrate <0.5 g of which sugars <0.5 g, Protein 26 g, Salt 4.5 g.

Cheesemaking. Made using a traditional uncooked-curd method and drysalted. The rind is rubbed with Fattoria dei Barbi extra virgin olive oil three or four times a year. The cheese is matured on untreated fir-wood boards, alternating every six months between cold storage and the ageing cellar.

Ageing. 730 days (24 months).

 

Fully Edible Natural Rind. Remarkably thin despite 24 months or more of maturation. Every Caseificio dei Barbi cheese features a fully edible natural rind, intended to be enjoyed as an integral part of the tasting experience. Unlike many commercially produced cheeses, our rinds are made without chemical surface treatments, allowing the entire cheese to be enjoyed. This reflects our commitment to traditional cheesemaking, natural production methods and meticulous craftsmanship.

Texture. Compact yet still yielding, with a smooth, supple paste that remains tender when cut.

Paste. Straw yellow tending towards amber.

Flavour. Sweet, intense and persistent.

Aroma. Intense, with notes of wild pasture herbs.

 

Packaging. Each cheese is vacuum-sealed and then carefully hand-wrapped. As our cheeses are handcrafted using traditional methods and free from chemical surface preservatives or antifungal treatments, vacuum packaging is the best way to preserve their freshness, integrity and natural characteristics throughout storage and transport. It also ensures that every part of the cheese, including the rind, remains fully edible.

Formats Available. Approx. 18 kg wheel

Storage. Keep refrigerated at 4–10°C.

Shelf Life. 5 months from the packing date.

Serving Advice. For cheeses from the Gli Affinati, Le Riserve di Fattoria and Eccellenze di Montalcino collections, remove the cheese from the refrigerator and its vacuum pack 2–3 hours before serving. Wrap it in a clean cloth and leave it to breathe at room temperature. This allows excess moisture to evaporate, restores the cheese’s natural texture and allows its aromas and flavours to fully develop.

 

Suggested Wine Pairing. Brunello di Montalcino DOCG Riserva Fattoria dei Barbi >

 

Environmental Labelling