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
Dimensions
10-20 cm diameter, h. 10-15 cm.
Producers
Sardinian dairies
Codice forma
n.d.
Codice tagliato
n.d.

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