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- Animal Rennet
- Age: 8-10 months
- Sheep Milk
The smoky or salty notes might hit you first when you bite into a crumbly slice of Fiore Sardo. But what follows is a distinctly complex flavor with the slightest bit of spice. Hailing from Sardinia, Fiore Sardo is a firm cheese steeped in rich traditions. Raw sheep’s milk makes up its cream-colored paste, contrasting with the dark, golden rind that results from eight months of aging. Then comes the smoke, followed by a savory finish that makes for a, memorable bite. Pair it with a Montepulciano for a full and satisfying experience.
* Fiore Sardo was given DOP status in 1996. DOP stands for Denominazione d’Origine Protetta or Protected Designation of Origin. This label ensures that the food is made according to its traditions. It has to be produced in a certain region, according to specific processes, and packaged in a specific way. * Though rennet is used to coagulate the milk in the production of the Fiore Sardo today, cheesemakers used to use cardoon thistle flowers, which is how this cheese was given its name. “Fiore” means flower in Italian. * The rennet used in the making of Fiore Sardo is lamb rennet, which contributes to the cheese’s complex flavor. * It’s believed that Fiore Sardo goes all the way back to the Bronze Age, which lasted from about 3300 B.C. to 1200 B.C.