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Cheese from Italy, the whole of Sardinia
Raw whole milk of Sardinian sheep is set with lamb or kid rennet, cut very fine and moulded into a wheel shaped like two flattened cones. After brining the wheels spend about two weeks in a warm room where they are smoked a little each day, then ripen in a cooler store for at least 3.5 months, rubbed with olive oil, vinegar and salt.
| Raw whole milk of local Sardinian sheep breeds | Heat treatment, even thermization, breaks the specification[fiore-sum][caredda2025] |
| Lamb and/or kid rennet | [fiore-sum][manca2020] |
| Salt, as brine | [manca2020] |
| Olive oil, vinegar and salt for rubbing the rind during ripening | [manca2020] |
| Starter | fermentation is carried out solely by the indigenous flora of the milk, or by an added natural autochthonous starter culture |
Total time across the recorded steps: 4 months
What changes: Lamb or kid rennet goes into raw whole sheep milk at 34–36 °C
The milk must stay raw. Thermization at 57–68 °C is one of the main types of fraud for this cheese, whose specification requires raw milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole milk of Sardinian sheep is set with lamb or kid rennet, cut very fine and moulded into a wheel shaped like two flattened cones. After brining the wheels spend about two weeks in a warm room where they are smoked a little each day, then ripen in a cooler store for at least 3.5 months, rubbed with olive oil, vinegar and salt. Made in 6 steps over 4 months. The longest step, cool second ripening, takes at least 3.5 months (Manca G 2020) and runs at 10–15 °C (Manca G 2020). Lactic acid bacteria and enterococci, mainly Lactococcus lactis ssp. lactis, Enterococcus faecium, Lactobacillus plantarum and the Lactobacillus casei group, dominant throughout maturation in 12 batches of artisanal Fiore Sardo made without added starters does most of the fermenting.
| Main step | at least 3.5 monthsReported[manca2020] | Cool second ripening |
|---|---|---|
| Temperature | 10–15 °CReported[manca2020] | Cool second ripening |
Unlike Pecorino Sardo and Pecorino Romano it must use raw milk, and it is cut to millet-size grains without cooking.
The cheese is made from raw milk. In a survey of 37 farm cheeses ripened 6–12 months, 54 % of samples went over a suggested total biogenic amine threshold of 90 mg per 100 g (900 mg/kg); higher pH went with more amines.
Every number is labelled with how it is known. How this atlas is made
The application summary calls it a very old cheese said to originate from before the Roman conquest. It says the name refers to the former plant-based coagulant and to the colour of the curd.
