5 Comments

Fiore Sardo

Cheese: Fiore Sardo DOP

Fiore Sardo

Who: Various makers

Where: Sardinia

Milk Type: sheep, raw

Texture: hard

Rind: smoked & olive oil rubbed

Shape: ~6-9lb bulging rounds/drum

Flavor: not so smoky as appearance might lead you to believe; salty, sheepy, caramel

Fiore Sardo or Pecorino Sardo as it’s also known is one of the oldest-known cheeses, thought to possibly date back to the Bronze age, the fourth millennium BC when the framing societies, the Greeks and Minoans and other cultures dominated the Mediterranean.

While some factories now make Fiore Sardo, this tasting was a farmstead example, still made traditionally in huts, smoked over a fire, aged longer in the rafters and eventually cellared.

I’d like to imagine this cheese has changed little over the past 5000 years. Fiore Sardo possesses a very simple flavor profile, and one I admire the most: gamey sheepiness but not too bold, salted, a little earthy in a hot and dusty way… perhaps a little nutty. Like any good pecorino or parmigiano reggiano, it’s a dense and chewy bite that lingers and satisfies. You don’t hurry through a piece of Fiore Sardo, you let it sit there, break down, coat your mouth and savor the simplicity.

A note on the rind… in practice, I’m told the darker the rind, the more age on the cheese. Younger, more russet; older – blacker. Not certain the truth of that, what with the smoky rind being oiled and rubbed.

For wine- try matching smoke to smoke and pair with an Italian Nero D’Avola… or a Rosso from the volcanic soils of Mt. Etna. Northern Italian Nebbiolos, with their tobacco and leather notes should also mate well.

Advertisements

5 comments on “Fiore Sardo

  1. […] reviewed last July, had a chance to pick up a piece that was younger, richer, and smokier than last time. The rind was […]

  2. i know little to nothing about cheese. slowly, you are changing this. i can’t thank you enough for what you are doing. a glass of nero d’avola to you!

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Cheese Doodles

An Illustrated Cheese & Other Tasty Morsels

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France. www.icietlanature.com

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

%d bloggers like this: