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 an emulsion of olive oil with wine vinegar and table salt. 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.
