Fiore Sardo Recipe
A rich and nutty sheep's milk cheese from Sardinia.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Process
- 1
- 2
Add Cultures and Rennet
Once the milk reaches the desired temperature, add the mesophilic starter culture and stir well. Allow it to rest for 30 minutes. Then, dilute the rennet in a small amount of cool, non-chlorinated water and add it to the milk, stirring gently. Let it set for about 45 minutes to 1 hour until a gel-like curd forms.
- 3
Cut the Curd
Cut the curd into small, uniform pieces (about 1 cm cubes) using a long knife. Let it rest for 5-10 minutes to allow the curds to firm up.
- 4
Cook the Curd
Slowly heat the curds to 42°C (108°F) while gently stirring. Maintain this temperature for about 30 minutes, stirring occasionally to prevent clumping.
- 5
Drain the Curds
Pour the curds into a colander lined with cheesecloth. Allow the whey to drain for about 10-15 minutes.
- 6
Salt the Curd
Transfer the curds to a mixing bowl. Sprinkle salt over the curds and mix gently. If desired, add cracked black pepper at this stage.
- 7
Mold the Cheese
Pack the curds into cheese molds, pressing down to remove any air pockets. Allow the cheese to drain for another 1-2 hours.
- 8
Age the Cheese
Remove the cheese from the molds and place it on a wooden or plastic aging board. Allow it to dry for a few days at room temperature before transferring it to a cool, humid aging environment (around 10-13°C or 50-55°F) for 3-6 months. Turn the cheese regularly during aging.
