Pecorino Fiore DOP Presidio Slow Food is made only by handful of farmers in Sardinia who are still passing down the secrets of artisanal cheesemaking. These are only 3 farmers that produce the true Slow Food Pecorino Fiore Sardo cheese. True Fiore Sardo is made only from Sarda-breed sheep and must dry near a brazier for two weeks. When the cheese has reached the right stage of aging, the rind is regularly rubbed with an olive oil and the cheeses are turned frequently.
Each Pecorino Fiore form speaks for it's territory. Sarda breed sheep are raised in the wild state so animals can enjoy freedom and stressfree life. Sheep enjoy fresh grass, herbs, hay and in times, when there isn't enough food, the nutrition is only enriched with organic natural feed. Animals are never given antibiotics and even the rennet used for coagulation is obtained from Sardinian lambs.
For the smoking of the Sardo Fiore, only local woods are used. Maturing takes place in natural caves.
Pecorino Fiori DOP can be used anywhere you want. You can add a luxurious melting cheesy layer to any dish. Don't forget to enjoy it on its own with a glass of a full-bodied Italian red wine such as a Chianti Classico, Amarone or Brunello.
Raw milk cheeses are alive. The maturing process continues in your fridge therefore alive cheeses should be preserved so that it could breathe. Remove the food film and keep the cheese in food paper as loosely as possible, so that the air can go through. Do not use any closed boxes. Shelf life for Pecorino is 2-4 months if kept correctly.