The Fiore sardo, savory and perfumed

Fiore Sardo P.D.O. (Protected Designation of Origin): before the birth of cheese factories, this excellent cheese used to be produced only by the Sardinian shepherd with ovine milk in the characteristic hut called “pinnettu”. Between the nineteenth and the twentieth century it has slightly lowered its position in favor of the Pecorino Sardo and of the Pecorino Romano. Produced from whole raw sheep milk, its paste is hard and raw ( friable once matured-grated on top of the “first” course), and its flavor is typically salted and tangy. The paste is pale yellow, while the crust is tawny and thick.

The shape is cylindrical and slightly convex. When this cheese is produced by the shepherds in the “pinnetti”, it smells like smoked (during the seasoning, it is put on the flame, then it is left in a dark and cool place). The Fiore Sardo cheese is guaranteed by its label that certified the respect of the production Disciplinary. It is good combined with red wines of good structure.