Fiore Sardo PDO

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The Fiore Sardo is a cheese of very ancient origins, dating back to the pre Roman Era. At the end of 1700 father Francesco Gemelli wrote about the “pecorino Fiore Sardo”, describing its production and marketing. In 1800 in fact the Fiore Sardo was the only cheese to be exported from the island of Sardegna, and was much appreciated especially by Neapolitan merchants, those from Livorno and the Genovese; the latter used it already in the preparation of the typical sauce, the pesto. Probably the name of this cheese derives from the fact that, until not long ago, wooden forms in the shape of a flower were used in the production phase, leaving the cheese in the form of a flower.

How it is consumed

The Fiore Sardo is a cheese which has a long maturation period and therefore highly digestive and much indicated in the diets of sportsmen. When still at an early age it can be served as hors d'oeuvres, or it can be fired, baked and melted and served with fresh broad beans or stuffed in raviolis. If mature, it can also be served grated on any type of pasta, minestrone and polenta. It is also ideal with baked potatoes, accompanied by salamis, fresh tomatoes, onions and red wine. It is traditionally indicated as the best pecorino in the preparation of the pesto sauce.

How it is conserved

The Fiore Sardo can be preserved for a long time also outside a refrigerator. Once it is divided in portions, it keeps unaltered the taste and its consistency.

How it is produced

The Fiore Sardo is a cheese obtained form raw sheep milk, produced from November through July of each year. Lamb or goat curd is added to the milk and the result undergoes a dripping and poured in moulds. After a brief period in brine the forms are slightly smoked and seasoned for a period which varies form 6 to 12 months.

Product report