Fiore Sardo

pecorino and honey

Fiore Sardo is a Fiore Sardo DOP (awarded in 1991)is said to have originated during the Bronze Age.  Per the DOP Standards, this cheese is made with milk sourced from a single flock of local Sardinian sheep.  The cheese is briefly brined and then lightly smoked before aging for 6 months. After aging for 6 months the cheese has a natural golden-yellow rind. Upon slicing the paste reveals a compact, dense, slightly grainy, straw yellow color.  It is wonderfully rich in flavor with caramel sweetness, salty tang and a hint of fruit.  Fiore Sardo is a hard dry cheese that is sharp and savory and just the slightest of shavings will bring your pasta dish alive.  Drizzle with your favorite honey add walnuts and you have a great snack.  The spicy flavor intensifies with aging. Goes well in your favorite pesto recipe, mixed with Arborio rice or soup.

Pairs young Fiore Sardo cheese with young red wines such as Cannonau di Sardegna DOC and the more mature Sardo with Malvasia di Bosa or Moscato di Sorso Sennori or a crisp white wine. Visit our web site to order yours.

Cheese Type: Hard

Milk Type: Sheep Raw

Rennet: animal

Age: 6 months

Origin: Italy

Region: Sardegna

pesto

Fresh Basil and Walnut Pesto

1 cup fresh basil leaves (we like the flowers too)

2 cloves garlic

3 tablespoons walnuts

1/3 cup grated Fiore Sardo

1/3 cup olive oil

Salt and Pepper to taste

Instructions

Roast Walnuts in a pan on medium heat. Let cool

Add Basil and garlic to food processor

Add Fiore Sardo, walnuts, salt and pepper, and olive oil

Process to desired thickness.

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Filed under Artisan Cheese, Cheese, Chef Lippe, Fiore Sardo

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