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.
|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|
|Milk:||full fat, raw, sheep’s milk|
|Ripening:||at least one month|
|Production period:||throughout the year|
|Weight:||1.5 – 4 kg|
|Size:||10-20 cm diameter, h. 10-15 cm.|