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  • Sardinian Heart

Sardinian Heart


Not to be mistaken for Sardinian Flower, a denomination of protected origin (DOP) cheese produced in two different versions: fresh and ripened.  It is made with sheep’s milk although the rennet is goat, giving it a more distinctive and piquant flavour. It is at its best after at least three months of ripening.

Organoleptic characteristics
Aspect and texture: semi-hard or hard yellow paste with a few small holes
Taste: intense, slightly piquant
Serving suggestions: Full bodied, aged, red wines. Fresh broad beans and peas. Oranges and figs. Quince pickle. ‘Carasau’ Sardinian bread.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: pressed
Salting: dry
Ripening: at least 20 days
Production period: December to July
Fats: 35-40 % F-Dm
Weight: 3-4 kg
Size: 15-18 cm diameter, h. 6-10 cm
Producers: Sardinian dairies