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Fiore Sardo – Revisited


Cheese: 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: 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.

 

 

 

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