Fiore Sardo DOP, also known as Pecorino Sardo, is a semi-hard, smoked cheese made from raw sheep’s milk and lamb rennet on the Italian island of Sardinia (Sardegna). The cheese, which is said to have originated during Bronze Age, was awarded DOP status in 1996.
The cheese is made with milk sourced from a single flock of the local Sardinian breed as per DOP standards. After ageing for eight months, the cheese develops a natural rustic brown rind and a sour, damp smell. It is carefully smoked, adding another layer of complexity. Upon slicing, the pate reveals a compact, dense, straw yellow or white colour. It is wonderfully rich in flavour, with a granular texture.