Today, Azienda Agricola Le Cornelle, which was officially formed in November 2015, comprises 160 units. Giorgio is responsible for sheep rearing and pasturing activities, while Giuliano is in charge of cheese-making and sales. Both look after the shed to keep it clean and hygienic.
Unlike their grandfather, they no longer practice transhumance. They are the only shepherds in the area and own enough land to host three flocks like theirs. Again, in contrast to the past, they have chosen to rear a single breed, the Cornella Bianca, an indigenous, hardy breed with marked adaptation abilities, even though these sheep make around half the amount of milk produced by a Sarda or a Massese. “In the past, it was normal to opt for high milk-productivity breeds, but my grandfather had already decided to keep a mixed flock, including also a number of Cornella sheep” explains Giuliano.

Out of 300 Cornella Bianca units recorded in Italy, over half of these are reared by the Gabrini farm. Adults weigh at least 65 kilograms and provide mostly milk, but can also be reared for their wool and meat. “The average age of the flock is 12 years. We name all our sheep and inevitably develop an affection for each one of them” explains the young cheese maker.

They are funny, the Cornella Bianca sheep. They headbutt each other all day to gain precedence in access to food and water. Rams engage in tight fights to claim their rights in mating, but when it comes to resting, they all calm down, they sit close to one another and sleep with their heads under each other’s bodies to shelter from the sun and wind. “The sheep that wear a bell are the alfa sheep, that is those who lead the group” notes Giorgio, who was born in 1996 and has been taking his flock to pasture from the age of 14. “We developed the business idea together – remarks Giuliano – and the training we received at the course gave us the tools we needed to shape it so that it could provide sustenance for both of us”.