The ''Brothers Pinna'' began their cheese company in the Sardinia's rich pastural land of Logudoro in the early 20th century. These days, they collect the milk of 230,000 sheep grazing across the island of Sardinia to make cheeses steeped in tradition. This one is still produced by smaller shepherds who age the wheels for one month on-site, followed by four or more months in cool cellars, for a traditionally rustic flavor. Firm texture, wet smoke, and a piquant, nutty finish are hallmarks of artisan Fiore Sardo. Made of raw sheep milk, and gamey, slammin' perfection with a glass of Montepulciano.
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