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Fiore Sardo

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fiore sardo cheese
Fiore Sardo
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  • Raw
  • Animal Rennet
  • Age: 8-10 months
  • Sheep Milk
  • Italy
  • Approachable
  • Soft

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.

“This firm cheese is a must-have on my charcuterie boards when entertaining. I always urge my guests to try it on top of a bite of Prosciutto Di Parma for a little "taste of place" and transport them to Italy.”
Murray’s Marketing – New York, NY
Raw Sheep's milk, rennet, salt

Allergens: Milk

* 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.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

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