Perhaps the most romantic name in the Italian food world is Fiore Sardo, which means "Flower of Sardinia." He adorns Sardinian tables for many hundreds of years. It is prepared only on the island and exclusively from sheep’s milk. Now we will write for you a portrait of this amazing cheese with the colors of words.
Story
The magnitude of the fiore sardo story is truly amazing. We can say that he was born in Sardinia (Sardegna) when the first people settled on the island. They were engaged in sheep farming to obtain not only meat, wool and skin, but also milk, the long-term storage of which was carried out through the preparation of cheese.
The birth of the product belongs to the Bronze Age - the period of history, which ended 1000 years before the birth of Christ.
According to one version, cheese got its name from the method of curdling milk using substances from a thistle flower, which were later replaced by rennet.
Later studies revealed that initially the cheese ripened in pear or chestnut wood forms, at the bottom of which peony was cut. In addition, each farmer could use other flowers to highlight his product on the market. Some historians are inclined to this reason for the appearance of the name "Fiore Sardo".
Diodorus Siculus in 59 BC, describing the Roman invasion of Sardinia, noted that cheese was one of the main foodstuffs of people hiding from the invaders in the mountains.
After the 6th century, thanks to the mass production of Sardinian dairy products, fiore sardo is becoming a commodity with the inhabitants of Genoa and Pisa. In one of the letters, the governor in Sardinia proudly reports that "he loaded the entire galleon (sea vessel) with cheese for international trade."
Various sources indicate that in the 9th century, fiore sardo was the only cheese known and exported from the island. He was especially valued by merchants from Naples and Livorno. In the XIX century, cheese began to be used in Liguria (Liguria) for the preparation of pesto sauce (pesto).
In the mid-20th century, its production became controlled. And in 1996, the European Union awarded the Fiore sardo of the DOP category, thereby emphasizing the historical, gastronomic significance and traditional methods of preparation.
Technology
Fiore sardo is made throughout Sardinia. For its production, raw materials exclusively of the Sardinian breed of sheep grown and grazing on the island are used. The milk of one or two milkings is cured at a temperature of 33-35 degrees using the rennet of a lamb in large copper boilers.
15 minutes after the start of the process, a curd clot appears, which is broken into small granules with a traditional tool. The mass is left alone for 5 minutes, after which the cheese is taken out in steel molds. In order to better drain the whey, the dough is turned over several times and traditional procedures called Sardinians piccàu and arremundàu are performed.
Before starting the ambassador, scalp the cheese scald (not boiled, like pecorino), brief immersion in hot water. This helps form a tight and smooth crust. Next, the future fiore is placed in brine for 36-48 hours.
Another process that distinguishes the production technology of fiore sardo is smoking for 10-15 days in special rooms. Smoke comes from the slowly smoldering branches and leaves of plants, characteristic only for Sardinia (they must use myrtle). This gives the product a specific smell and yellow crust.
Then the heads are transferred to the cellars for ripening. Often these rooms are built of granite, which guarantees high humidity, low temperature and good ventilation. During aging, the cheese is wiped with a mixture of olive oil and wine vinegar. The minimum ripening period is 3 months; a mature, six-month fiore sardo is also produced.
Characterization and use in cooking
Fiore sardo - hard sheep’s cheese. It has a rounded shape, similar to a barrel with very convex sides, with a diameter of 12-20 cm and a height of 12-15 cm. Head weights range from 1.5 to 4 kg. Crust - from yellow to dark brown in color depending on age. The surface is greasy to the touch due to the mixture that is applied to the cheese during aging. Cheese body from white to light yellow in color without holes.
Sardinian flower has a characteristic taste with hints of milk and dried fruit. Young cheese is slightly spicy, ripe - rich in aromas of herbs used for smoking.
On some sites, including foreign ones, you can find information that Fiore Sardo is the second name of Pecorino Sardo cheese. Do not believe your eyes, these are two different products. They are united only by the type of raw material, production area and category DOP.
Fiore sardo is so original and original that it is good both for traditional dishes and for creating new recipes. It retains aroma and texture for a long time, even when not in the refrigerator.
Young cheese is cut into slices or cubes and served on the table on its own. It goes well with legumes and fresh, crisp bread. It is used as an aperitif to Sardinian red wines such as Cannonau (Cannonau di Sardegna).
Ripe fiore is used in grated form for pasta, cereals, fried potatoes. It goes well with fresh tomatoes and onions. In Sardinia, they are sprinkled with Frattau bread with tomato sauce, olive oil and poached egg. Cheese perfectly shades the aroma of red wines such as Malvasia (Malvasia di Bosa DOC) and white wines such as Vernaccia di Oristano, with a bitter aftertaste that perfectly balances the light sourness of the Sardinian flower.
The traditional sweetness of Sardinia is Sos arrubiolus - fried balls with fiore cheese. And we cannot but share with you this wonderful recipe.
Sos arrubiolus - sardinian donuts
To prepare this dessert you will need:
- 300 g fiore sardo;
- 150 g semolina;
- 2 eggs;
- 200 g + 50 g of powdered sugar;
- Zest of one lemon and one orange;
- A pinch of saffron and salt;
- Vegetable oil for frying.
Grate the cheese on a coarse grater and add it to 100 g semolina. Mix eggs, zest, 200 g icing sugar, saffron and salt into the mixture. Mix everything well until a homogeneous dough is obtained. Pinch off small pieces of the resulting mass and roll them into balls. Roll them in the remaining semolina and fry in hot oil until golden brown. Ready-made donuts must be put on a paper towel to remove excess fat. Serve them by sprinkling with powder or watering with honey. Sos arrubiolus - an excellent and original version of a dessert for tea on the festive table.
Calorie content and benefits
The calorie content of fiore sardo is significant and is 411 kcal per 100 g of product. Its nutritional value consists of:
- Protein 28 g;
- Fat 33 g;
- Carbohydrates 0 g.
Due to the increased fat content, the daily serving of cheese for a healthy person is not more than 50 g. Its use by people with diabetes, high cholesterol and cardiovascular diseases should be agreed with a doctor.
As a product from sheep’s milk, fiore is a source of easily digestible proteins - valuable components for building vital compounds.
Cheese will provide the body with calcium and phosphorus, which are responsible for the strength of bones, teeth, muscle tone and conduction of nerve impulses.
The content of sodium and potassium in a portion of fiore is optimal in order not to cause side effects, but to ensure the full functioning of the nervous and cardiovascular system.
The product is rich in vitamins B1, B2, A and PP - they help the healthy functioning of most systems and organs of the human body.
Price per kg in Italy and in Russia
In order to buy fiore sardo in Italy, there is no need to visit Sardinia. You can do this from any region. This cheese is a fairly expensive product. Its price ranges from 19 to 26 Euros per 1 kg.
In Russia, you will not be able to officially acquire fiore, no matter how much effort you put into it.
So the portrait of the wonderful Sardinian flower is ready. We hope that you will have the opportunity to enjoy its aroma at least once. Love selflessly, live openly, travel culturally and remember: "What does the name mean? Fiore smells like fiore, at least name it pecorino, at least not!"
