Fiore Sardo DOP, also known as Pecorino Sardo is produced from raw milk and lamb rennet, with strong rind, smooth or wrinkled and slightly oily, for the natural scaling, the height is called “mule’s back” The paste is strong, tending to friable, white in colour, depending on the seasoning, with regularly distributed and fine holes. The aromatic intensity is medium-high, the scents are those of the hay, spices with toasted and animal notes, and the strong flavour becomes spicier with maturation.
- The young Sardo is about a couple of months old but the mature type is a minimum of 180 days and a maximum of 240 days also it needs strictly controlled temperature and humidity.
- White, raw and compact texture, with sparse eyes and an aromatic taste that is not too sharp.
- Pecorino Sardo is well known in Italy and pairs well with olives, spicy salami, and rustic bread.