Fiore Sardo, also called Pecorino Sardo, is a pressed raw sheep’s milk cheese that’s been produced on the island of Sardinia for thousands of years (hence its name, which translates to “Flower of Sardinia”). Awarded DOP status in 1996, this complex cheese has a cream-colored paste and a dark golden rind, and is made with milk sourced from Sardinian sheep breeds like Sarda.
It’s a hard, crumbly cheese with a smooth texture and a sweet, nutty sharpness with a hint of pecorino’s traditional barnyard bite. It also has a hint of smokiness from the wood-burning stoves in the traditional huts where the cheese is matured for eight months. Pair it with Prosciutto di Parma, pears, almonds, honey, and aged balsamic vinegar.
- Pairings: Montepulciano, full-bodied Sardinian wines, vermentino, Chianti, farmhouse ale, grappa
Ingredients: Pasteurized sheep's milk, rennet, salt. Aged naturally over 8 months
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon