Sardinia · Italy
Fiore Sardo.
Fiore Sardo hits with an immediate piquant bite, its hard, crystalline texture crackling against your teeth before releasing layers of woodsmoke and wild mountain herbs—thyme, rosemary, and sage seem to whisper from the Sardinian peaks. The aroma is distinctly smoky and slightly peppery, with an earthy undertone that speaks to centuries of raw sheep milk and arbutus wood fires. It's a cheese that demands attention, unapologetic and austere, with a lingering sharpness that coats your palate long after you've swallowed.
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The story
How it's made.
Why it tastes that way.
Fiore Sardo is Sardinia's oldest native cheese, with production methods largely unchanged for centuries. It is made exclusively with raw sheep milk and traditionally coagulated with kid or lamb rennet.
The cheese is cold-smoked over arbutus wood and then coated in olive oil and vinegar during aging. PDO was granted in 1996.
Production · spec
- Milk
- Sheep · raw
- Family
- Hard
- Rind
- natural
- Age
- 2–12 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Fiore Sardo's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Fiore.
27 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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