Fiore Sardo

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Fiore Sardo is a Sardinian cheese made from pure sheep's milk .

Fiore Sardo
origin ItalyItaly Italy - Sardinia
Starting
products		 Whole milk from sheep
Cheese group Hard cheese
Fat i. Tr. %
shape cylindrical
Weight 1.5-4 kg
Ripening time 2–24 months
bark dark red-brown
dough fine-grained, white to ivory
Aroma round, pleasant
taste fine, round, slightly salty
EU community symbol PDO DOP Yes
EU community symbol PGI PDO Yes

history

At the end of the 18th century, the Jesuit Father Francesco Gemelli wrote of "Pecorino Fiore Sardo" and described its production, whereupon the cheese was the first cheese to be exported from Sardinia .

From Naples (where the priest lived) the popularity of Fiore spread very quickly to the regions around Genoa , where it was also used directly for the famous pesto pesto alla genovese .

Areas of origin

The Fiore Sardo may only be made on the island of Sardinia . This was confirmed by the EU with the recognition of the PDO and DOP . EU community symbol PGI EU community symbol PDO

Storage and consumption

The Fiore Sardo should be stored in the refrigerator at a temperature around 4 ° C. It is advisable to keep the cheese locked in cling film to prevent it from drying out and to prevent the taste from being passed on to other foods. The cheese should be consumed at room temperature .

Fiore Sardo is classically used for pesto alla genovese , as a ravioli filling , as a seasoned cheese with pasta , but also as a table cheese.

Quality mark

The Fiore Sardo loaves can be identified by a green label with a consecutive number embossed on it. A second label on the cheese is divided into 16 pieces with the inscription:

  • Formaggio Fiore Sardo and Indicazione d'Origine Protetta (Protected Designation of Origin )
  • and the emblem of the protection consortium.

Individual evidence

  1. ↑ Regulation (EC) No. 1107/96 in the consolidated version of November 20, 2008 .
  2. ↑ Regulation (EC) No. 1263/96

Web links