Fiore Sardo P.D.O.
The perforated moulds in which, until recently, the cheese was placed, had a flower carved on the bottom (a lily or asphodel) which was thus impressed on the same surface as the PDO, hence the name ‘Flower’.
Produced in mountain huts, the product underwent its initial maturing on a bed of reeds, close to the hearth.
TECHNICAL CARD
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DENOMINATION:
Fiore Sardo P.D.O.
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PRODUCTION AREA:
Sardegna
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TYPOLOGY:
hard, uncooked cheese; minimum fat 40% s.s. (semi-fat/fat). May be smoked
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MILK:
sheep, whole, raw
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CRUST:
inedible, deep yellow to dark brown, treated with olive oil, wine vinegar and salt. The use of scald and/or hot water helps to form a stronger rind. The heel has a particular curvature called 'muleback'.
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SEASONING:
minimum period of 3½ months for table cheese and at least 6 months for grating cheese
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PRODUCTION:
October to June