Fiore Sardo DOP
Pasteurised ewe's milk. Sardinia, Italy
Traditionally this pecorino is made by shepherds in their mountain huts known as 'pinnette', where their open fires give this cheese its characteristically smoky overtones. The wheels are periodically turned and massaged with olive oil and the ageing process lasts for approximately eight months. It has a strong spicy bite; its texture is ideal for grating. |
