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The Fiore Sardo DOP is a cheese of the central regions of Sardinia, Gavoi, in Barbagia di Ollolai is the most important production center. This cheese, instead, is produced in the lands of Guspini, where some herders have moved from Barbagia, now 60 years ago.
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Features:
Age-old cheese made from uncooked sheep milk, lamb rennet and salt. Natural smoking with local wood. Seasoned in natural cellars and treated with olive oil.
Sheep farming in Sardinia has ancient origins dating back to nuragic civilization (earlier to the first millennium BC). From the sheep milk of the native Sardinian breed you get the "Fiore Sardo", one of the most popular cheeses of Sardinia, which is discussed in old documents of the eighteenth century.
Its production is still largely carried out directly by the artisans with pastoral methods in use for centuries. The milk coming from a single milking, its cheesemaking without undergoing any treatment. The rennet used is often produced at home. Once cheese is obtained, the cheese mass is transferred in the characteristic half-cone molds in which the shape is modeled.
At this point there is the "scald" , which consists of immersing the shapes, for a very short time, in hot water. This practice has the function of creating an external crust of the forms and to promote the thickening of the crust, making it more resistant.
The salting is of mixed type (in brine and dry) and gets a variable duration depending on the size of the shapes. The cheese obtained undergoes a first aging in the same room used by shepherds (on truss rods suspended over the fireplace, where it dries and undergoes a light smoke).
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The aging:
The maturation is completed in an adjacent room or in an enclosed loft under the roof. With the approach of the summer, the cheese is transferred to the appropriate basements, generally located in mountainous areas. During this phase, the cheese is turned regularly and rub with olive oil, sometimes mixed with sheep fat. The aging lasts up to 6 months.
The shapes have the appearance of two half-cones joined to the larger base. They are 12-15 cm high and have a diameter of 12 to 20 cm. The side has the typical form of "the back of a mule". The weight ranges from 1.5 to 4 kg.
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