Fiore Sardo DOP

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.

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
natural brine
Ripening
105 days minimum
Production period
from November to May
Fats
40% F-Dm
Weight
1.5 – 4 kg
Dimensions
10-20 cm diameter, h. 10-15 cm.
Producers
Sardinian dairies
Whole cheese code
1113360
Cutted cheese code
1113363

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