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BizRate Customer Certified (GOLD) Site - igourmet.com Reviews at Bizrate

 
FEATURED ITEM

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Sheep are very important to Sardinia, the island north of Sicily off the Italian coast. The landscape there is dotted with sheep everywhere you look. In fact, Sardinians have been tending sheep since the beginning of recorded history (about 1000 BC). The sheep found on Sardinia are from ancient stock and live in the wild. It is these wild sheep that produce the milk for Fiore Sardo. The result of a laborious, complex cheesemaking process, Fiore Sardo is a straw-colored cheese with a brown rind. The Italian word fiore means flower. Thus this cheese is named the "Flower of Sardinia." A bit more forceful than Pecorino Toscano, a famous sheep's milk cheese from Tuscany, this Sardinian pecorino has a slightly salty flavor and a long finish. Ours is aged for three months and is perfect served as a table cheese. This is a protected DOP cheese.
  • Made from unpasteurized sheep's milk.
  • Photo depicts half of 7 lb. wheel.
  • We cut and wrap this item by the 1/2 pound.
  • Please contact us if you would like to purchase the whole form.

Size: 7.5 ounces Item: 848S
$9.99

 
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Latest Customer Reviews for Fiore Sardo
By Linda Rodrigues
from Walnut Creek, CA
on Oct 27, 2014
Fiore Sardo
Oh the flavor of this cheese brought back memories of my time in Sardinia! Absolutely delicious! I will order again!
By Diane ongioni
from Florida
on Jul 06, 2014
Excellent
This cheese is great at room temp on a cheese tray, for grating or just snacking.
By lakekeys
from Iowa
on Mar 16, 2013
Great cheese
This was my 1st time ordering from Igourmet and this cheese was out of stock. But in a few days, I got an e-mail that it was available once again. I ordered and it came vey quick. Used it in a 3-cheese bucatini recipe and it was great! I will re-order this cheese again at some point and will surely place other orders as well. Great site!
By gulf coast cheese head
from gulf coast
on Dec 30, 2012
fiore sardo
Wonderfully full flavored and balanced. Great value for an imported raw ewe's milk cheese.
By tucker
from PA
on Oct 23, 2012
big hit
I am not fond of sheep's milk cheese but my guests raved about it.
By Deborah Iacobellis
from Los Angeles
on Oct 19, 2012
Fiore Sardo
Classic PECORINO (Sheep"s milk) from Sardinia, unmistakable flavor, this one particularly a little too dry, maybe aged too much, usually the Sardinian Pecorino it's perfect with a little moist
By Becca
from North Dakota
on Jul 08, 2011
Best snacking cheese
A little salty and nutty,this cheese has become my and my husband's favorite late night snack. We have had several guests also compliment the cheese, and we will continue to order it as long as it's available. Even though it's a hard cheese, it has a smooth texture and a slight creaminess to it, i.e., less grainy than a Parmesan.
By chuck kimball
from julian, ca
on Apr 15, 2011
perfect for pesto
a little less salty than the Sardano usually used in pesto, but much creamier... substitute one to one in your favorite pesto recipe, use the small leaf basil (Genoa) if you can find it, and real pine nuts...
By JVS
from BC
on Jan 14, 2011
The Classic
Real classic from little Sardinia. Flavour is mellow and refined. Pronounced saltiness, but well rounded by rich, creamy texture. No wonder Sardinians are so long-living. Who would want to leave this Earth with cheese like this.
By simple-eater
from Las Vegas, NV
on Jan 14, 2008
A delicious, truly unique cheese!
The old saying that one eats with one’s eyes first certainly applies when reading the descriptive histories of [...] cheeses! It is worth ordering just to “digest” the descriptions all the way! The health market where I buy organic produce only sells two kinds of raw goat/sheep cheese, so for variety, I order [...] I am truly grateful that [...] exists and offers raw goat/sheep cheese, which I do believe (from personal results) is MUCH MUCH healthier for the human body than bovine dairy or any dairy that is pasteurized. I do not use the cheese for "recipes" but just enjoy it as is, usually with an apple or pear, celery stalks, red bell pepper slices, and some romaine leaves. With cheese this good, it seems a gastronomic crime to alter it in any way or compete its flavor with too many other foods, particularly complex or cooked foods. [...] to describe this cheese, Fiore Sardo, in particular, I can say that it is quite soft and mild, even in its saltiness, and plainly delicious. My only two “criticisms” would be that I was unprepared as the black label flaked off onto the cheese as I removed the rind, and also, the outer label stated that the cheese was pasteurized, though the web site description states that it is unpasteurized. It tasted unpasterized.
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