While the official cheese tour may be over, I have one final cheese purchased in New York to share this week, the Italian Fiore Sardo. We purchased a hunk of this crumbly, hard cheese at Stinky Bklyn, and greeted it again at the Fancy Food Show where it was displayed in all its full-size glory.

Fiore Sardo is a pecorino hailing from the island of Sardinia, a D.O.P.-protected, raw sheeps’ milk cheese with a dark rind. It is flaky, sharp and salty, with the fragrance of a fruity olive oil and a little smokiness. It would be wonderful grated on some hot pasta — in place of the ubiquitous pecorino romano from your grocery store, perhaps — or is perfectly suited to snacking. It is yellower in color and fruitier in flavor than the Pecorino Foglie, which hails from cooler northern Italy, and the two are an interesting illustration of the variations one can find even among cheeses of the same type.

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