Sometimes referred to as Pecorino Sardo, Fiore Sardo is produced on the island of Sardinia off the coast of Italy. This is a cheese with very ancient origins, thought by some to date back to the Bronze Age. Partly as a result of this, Fiore Sardo was awarded DOP (name protected) status in 1996. Although there are now industrially produced variations of Fiore Sardo that are sometimes made from a blend of cow's and sheep's milk or even pasteurized milk; traditionally Fiore Sardo is made from fresh, unpasteurized sheep's milk, sourced from native Sardinian sheep from a single flock. These versions are made in small mountain huts - known as "pinnette" - by the shepherds that look after these flocks. The natural smoke from the hut's central, open fires give these cheeses their characteristically smoky overtones. The texture of the outer rind of Fiore Sardo is dry and hard and, depending on age, a pale golden-rust color or a deep rich burnt brown. The texture of the cheese is very firm and dense and straw-ivory in color. Flavors are sweet, rich and nut-like with notes of burned caramel, smoke and salt.
Fiore Sardo is a sheep's milk cheese, it can be eaten fresh (semi-soft) or matured (hard). The savory flavor of this Italian cheese becomes stronger with age. Whole wheel 6 to 7lb average