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  • Fiore Sardo

Fiore Sardo


One of the three denomination of protected origin (DOP) Sardinian sheep cheeses, Flower has a traditionally arched ‘mule back’ form and a rind covered with a sheep fat paste. Its name derives from the, now abandoned, but traditional use of a wild thistle flower as rennet.

It can be smoked during the curing process, using smoke obtained from typical arboreal from Sardinia.

Organoleptic characteristics
Aspect and texture: semi-hard, doughy, yellow paste
Taste: intense and piquant
Serving suggestions: full bodied, aged, red wines. Fresh broad beans and peas. Oranges and figs. Quince chutney. ‘Carrasau’ Sardinian bread
Technical characteristics
Milk: full fat, raw, sheep’s milk
Production method: artisan
Paste: pressed
Salting: dry
Ripening: at least one month
Production period: throughout the year
Fats: 40% F-Dm
Weight: 1.5 – 4 kg
Size: 10-20 cm diameter, h. 10-15 cm.
Producers: Sardinian dairies