Fiore sardo
Instructions
It is the cheese traditionally produced in Sardinia before it was introduced the technology of pecorino romano.
It is a hard cheese, raw sheep's milk product that can be marketed in various stages of ripening.
The form is that of two of truncated cones joined at the base.
Barefoot, ' Mule ' measure from 7 to 10 cm; 20-30 cm diameter measurement.
It is produced in Sardinia.
Sheep's milk of a single milking is coagulated with rennet from kid or lamb.
Once formed, this mass is immersed briefly in hot water in order to better shape outside the shape and let thicken the crust because it is more resistant.
It is then salted in brine for a short time and then dry.
At this point it is ready to be put to mature from a minimum of three months, six or more.
After salting, the home of the pastor-cheesemaker, is deposed and put out to dry on a trellis of canes called ' cannitta ' which is suspended over a fire lit, undergoing a slight smoke then.
It is then transferred into a loft located under the roof and basement premises with proper moisture and aeration where it can remain for several months and also where is periodically turned and rubbed with olive oil.
The peculiarity of this cheese is being largely hand-crafted, still tied to the dexterity of the shepherds-dairymen.
Are still many pastors who still showed at home or in the ' fins ' using the ancient vessels, but more often copper boilers.
The fins are circular spaces with stone walls and wooden roof and branches, to push through the smoke of the burning fireplace to dry forms of cheese.
The tradition of pastoralism in Sardinia is as old as man.
A bronze statuette of the first millennium BC found in dolianova, represents a shepherd who carries on his shoulders a RAM.
The Sardinian sheep breed is native and then apparently descended from the mouflon still thrives in the most remote areas of the island.
The flower is the son of Sardinian pecorino produced in Sardinia since prehistoric times with a technology far earlier than that of pecorino romano, introduced at the end of the 800.
