Fiore Sardo DOP

Farm production.Our Fiore Sardo is made from December until June onsite at the farm, using raw milk. After the pressing and salting processes have been completed, the cheeses are then smoked according to the traditional method for 13 days with local wood (cork oak) and shrubs, which gives them their typical roasted notes. The cheese is then aged at the farm for a minimum of 180 days. The cheese is slightly crumbly with a rustic rind.