This cheese reminded me of one that was slightly more dramatic, but just as historic, the Castlemagno. Both are still made the same way for centuries.
The Fiore Sardo DOP is a raw, hard cheese, produced exclusively with whole, fresh sheep milk, curdled with sheep rennet or, rarely, with goat rennet on the Island of Sardinia. Rocco from Dibruno Bros. at the Italian Market, pointed out that this cheese, at room temperature, has interesting notes of sea salt and smokey bacon.
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