Fiore Sardo

Fiore SardoFiore Sardo (flower of Sardinia) was awarded D. O. P. status in 1996. This style of pressed sheep milk cheese has been produced in Sicily for millennia. Traditionally, the cheese would be aged over open fires, imparting a light smoky aroma and flavor. Thanks to the efforts of the Slow Food movement, the artisanal method of production has been maintained for this cheese. The flavor of Fiore Sardo could be described as sharp; it is a little salty and

Pair this cheese with a Champagne

Baked fresh from scratch every morning using the finest natural ingredients

The 3-cheese option serves 6-8 and features:

Natural Sopressata with no nitrates

creating an enchanting finish that’s as beautiful as it is flavorful

In the evenings they would place their Raclette next to the campfire

A perfect example of the ancient craft of leaf-wrapping young cheeses

This is a semi-hard raw cow’s milk cheese that is aged for six months and then immersed in Raboso grape must (skins) for weeks to develop its flavor and aroma and color

blue-grey mold

Chabichou has a crinkly skin and a dense

One cheese from each quadrant will be selected as part of your CheeseClock® flight:

Ossau is aged for a minimum of ninety days