Fiore Sardo

Fiore Sardo is the oldest and most traditional of Sardinia's hard sheep's-milk cheeses, predating the better-known Pecorino Romano by centuries and recognised with DOP status from the European Union in 1996. The name means "Sardinian flower", a reference to the rustic rind mould patterns that bloom on the cheese as it ages. It is made exclusively from the raw, full-cream milk of the Sardinian breed of sheep, which graze freely on the wild herbs of the island's macchia mediterranea and mountain pastures.

The curds are heated with kid rennet and then pressed into traditional wooden vats lined with basket-weave matting, which gives the rind its distinctive cane-marked pattern. After salting in brine, the wheels are dried and smoked over local aromatic woods and shrubs — typically lentisk (Pistacia lentiscus), olive prunings, and holm oak — and then matured in cool caves or cellars for a minimum of three to six months for the fresco version, and up to twelve months or longer for the stagionato and riserva grades. The paste is firm, ivory-white to pale straw, with a brittle texture and a rich, pungent, smoky, slightly salty flavour that grows sharper with age.

Today Fiore Sardo is produced in small caseifici throughout Barbagia, Marghine, and the Campidano plain of Sardinia, and is shipped to specialty cheese shops in Cagliari, Sassari, and Oristano, as well as to Italian delis in Milan, Rome, and Turin, and to specialty importers in New York, London, and Paris. It is grated over pasta, served in thin shavings with pane carasau and a glass of Cannonau, or paired with bitter honey and mostarda. It holds a place in the Italian Ark of Taste list as a heritage cheese.