Made from unpasteurized sheep's milk
Country of origin: Italy
Region: Sardinian provinces of Cagliari, Nuoro, Oristano and Sassari
Type: hard, artisan
Flavour: burnt caramel, fruity, nutty, salty
Synonyms: Pecorino Sardo
Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on the Italian island of Sardinia. The cheese which is said to have originated during Bronze Age was awarded DOP status in 1996.
As per DOP standards, the cheese is made with milk sourced from a single flock of local Sardinian breed. Nowadays, there are industrial versions where a blend of cow's and sheep's milk or even pasteurised milk is used to prepare Fiore Sardo.
The cheese, after a total aging of six months, has a natural, golden-yellow to dark brown rind and a sour, damp smell. Upon slicing, the pate reveals a compact, dense, straw yellow or white colour. It is wonderfully rich in flavour, with caramel sweetness, salty tang and a hint of fruit. The spicy flavour of the cheese intensifies depending on the length of maturation.
Less aged Fiore Sardo pairs well with young red wines such as Cannonau di Sardegna DOC while matured version could be served with Malvasia di Bosa or Moscato di Sorso Sennori.