Cheese: Fiore Sardo
Who: Various makers
Milk Type: sheep, raw
Rind: smoked & olive oil rubbed
Shape: ~6-9lb bulging rounds/drum
Flavor: versus last review, this cheese was more moist, more sheep/lanolin, smokier and tangier
Pecora Sedegna sheep, the milk source:
Originally reviewed last July, had a chance to pick up a piece that was younger, richer, and smokier than last time. The rind was more russet and smooth than the previous, which was craggy and black; so much so that this rind was edible.
The cheese was more acidic this go round, with more pronounced holes. Paired with Trebbiano and topped with homemade green tomato chutney, I could have eaten a third of a wheel in one sitting 😉 Combined, all three really tasted of sunshine on a late-season warm Autumn day here.