This should not be confused with Sardinian Flower. It is one of the three pecorino sheep’s cheeses with denomination of protected origin (DOP) status in Sardinia which is the Italian region most dedicated to sheep raising. It is produced in various versions that can be divided up into, Sweet, Mature and extra mature.
|Aspect and texture:||semi-hard or hard, yellow paste with a scattering of holes|
|Taste:||intense and piquant|
|Serving suggestions:||full bodied, aged, red wines. Fresh broad beans and peas. Oranges and figs. Quince chutney. ‘Carasau’ Sardinian bread|
|Milk:||full fat, raw, sheep’s milk|
|Ripening:||at least 20 days|
|Production period:||December to July|
|Size:||15-18 cm diameter, h. 6-10 cm|