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 iore Sardo is a cheese of very ancient origins that predates the Roman conquest of Sardinia. Fiore Sardo is older than Pecorino Romano and is mentioned by, among others, Father Francesco Gemelli and La Marmora. Fiore Sardo enjoyed great popularity in the nineteenth century when it was the
only cheese to be exported from the island. It was particularly sought after by merchants in Naples, Leghorn and especially Genoa where it was used in the preparation of pesto. Pecorino Fiore Sardo is made using ancient and special artisan techniques. It is an uncooked hard cheese made from fresh whole sheep's milk curdled using lamb or kid rennet. The mixture is poured into moulds that will give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia. The average weight of the finished product is 3.5 kilos: sometimes a bit more, sometimes a bit less depending on the conditions of manufacture. The rind varies from deep yellow to dark brown in colour and encases a paste that varies from white to straw-yellow. The sharpness of the flavour depends on the length of maturation. Pecorino Fiore Sardo is a genuine product and makes a superb table cheese after only a few months of ageing. If aged for more than six months, it becomes an excellent grating cheese. The ratio of fat to dry substance is at least 40 per cent. The area of manufacture encompasses the
entire island of Sardinia.
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Consorzio Tutela del Formaggio Fiore Sardo DOP
Via Margherita, 1
08020 Gavoi (NU)
ITALY
phone: (+39) 0784/529043
fax: (+39) 0784/529310
email: fioresardo-d.o.p.@tiscali.it
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Region of
Production
DOP Map
Sardinia
Recipes
CREMA DI FAVE CON FIORE SARDO
SU PANE FRATTAU
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