Sardo Dop Flower - Roberto Logias

Fiore Sardo DOP - Roberto Logias - Sardinian traditional food

The Fiore Sardo Dop, Slow Food praesidium, today is packaged in accordance of the ancient techniques, transmitted from the unbroken chain of generations.

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Fiore Sardo Dop - Roberto Logias - Sardinian cheese export

Features:

Age-old cheese made from uncooked sheep milk, lamb rennet and salt. Natural smoking with local wood. Seasoned in natural cellars and treated with olive oil.

Sheep farming in Sardinia has ancient origins dating back to nuragic civilization (earlier to the first millennium BC). From the sheep milk of the native Sardinian breed you get the "Fiore Sardo", one of the most popular cheeses of Sardinia, which is discussed in old documents of the eighteenth century.

Its production is still largely carried out directly by the artisans with pastoral methods in use for centuries. The milk coming from a single milking, its cheesemaking without undergoing any treatment. The rennet used is often produced at home. Once the cheese is obtained, the cheese mass is transferred into the characteristic half-cone molds in which the shape is modeled.

At this point there is the "scald" , which consists in immersing the shapes, for a very short time, in hot water. This practice has the function of creating an external crust of the forms and to promote the thickening of the crust, making it more resistant.

The salting is of mixed type (in brine and dry) and got a variable duration depending on the size of the shapes. The cheese obtained undergoes a first aging in the same room used by shepherd (on truss rods suspended over the fireplace, where it dries and undergoes a light smoke).

Fiore Sardo Dop - Roberto Logias - Buy online Sardinian food

The Seasoning:

The maturation is completed in an adjacent room or in an enclosed loft under the roof. With the approach of the summer, the cheese is transferred to the appropriate basements, generally located in mountainous areas. During this phase, the cheeses are turned regularly and rub with olive oil, sometimes mixed with sheep fat. The aging lasts up to 6 months.

The shapes have the appearance of two half-cones joined to the larger base . They are 12-15 cm high and have a diameter of 12 to 20 cm. The side has the typical form of "the back of a mule". The weight ranges from 1.5 to 4 kg.