The Fiore Sardo is produced in the whole region of Sardinia. It acquired the designation of origin in 1955 and the Protected Designation of Origin ( PDO) in 1966. Its name probably comes from the juice of the cardoon, a flower used in the past to obtain the curd.

It is a cheese of very old origins, dating back to the nuraghic period, preceding the first millennium BC.
The Fiore Sardo is a hard paste cheese, produced with whole milk of purebred Sardinian sheep.
It is curdled with lamb or kid’s paste. It has a spicier taste depending on the length of its maturing.

In the kitchen, if mature, it is used as a grated cheese, it is excellent to give the finishing touch to some delicious pasta dishes. It is also superb with roast potatoes, or along with salami, cold pork meats, fresh tomatoes, onions or with some good red wine.

If mature, it must be conserved for about 2-3 months in the lower part of the fridge, wrapped up in some greaseproof paper.