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    Pecorino Fiore Sardo DOP 280g


    Regular price €7,30

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    Pasteurized sheep milk, salt, rennet.




    It is produced with 100% Sardinian sheep milk and has the typical appearance of a pecorino cheese with a significantly high barefoot. The size is on average 3.5 kilograms. The crust is thin, rigid and wrinkled brown or gray in color. The pasta, white, straw yellow or amber, to the touch is rigid and dry while the taste is hard, crumbly and grainy. The smell is intense with hints of leather, spices and slightly smoked while the taste is decisive, slightly acidic almost spicy.
    Wines: Unsurpassed with a Vermentino di Sardegna.

    Wines: Unsurpassed with a Vermentino di Sardegna.



    The production technique is the one that was already used at the dawn of civilization and, in essence, has remained unchanged. The milk obtained from milking, fresh, whole and raw, is placed in copper boilers and clotted at a temperature of about 35°C using lamb/kid rennet. After 20-30 minutes the curd breaks and lets itself settle on the bottom. Then, without any kind of cooking, the mass is collected from the bottom of the boiler and deposited in the characteristic trunk-cone-shaped molds called "pischeddas". This is subjected to the pressure form to obtain the purging of the serum, and to favor the thickening of the crust the so-called sunburn is carried out. When it is well firm, the shape is extracted and rested for about 24 hours, after which it is placed into brine, where it generally remains 8 to 12 hours per kilo. Next the shapes go on a slit, where they dry and/or foam for about two weeks. Finally they go to season, in a cool and dry environment, where they stay for months. When ripe, they are periodically brushed with a mixture of wine vinegar, olive oil and salt.