Fiore Di Sardegna Pecorino

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(12 reviews) Write a Review

Description

Features

Nutritional Information

Wine Pairing & Recipes

Fiore Di Sardegna Pecorino

Fiore Di Sardegna Pecorino, also known as fiore sardo, is a semi firm cheese from the Italian island of Sardinia ,made from sheep milk; specifically from the milk of the local Sardinian breed. This cheese is wonderful just sliced and eaten with crackers or fruit or grated on pasta, arborio rice or into soups.
8-9 oz wedge

Country: Italy
Region: Sardinia (Island off coast by Corsica)
Texture: Semi-Hard
Type of Milk: Sheep
Age Time: At least 2 months
Brand -Vantia



"
Delicious cheese! Bought it for a Sardinian dish but ended up eating it all before we prepared the food."
- Jim, Florida
Fiore Di Sardegna Pecorino
Wonderful eaten with fruit

Additional Details

Product Code:
350015
Fiore Di Sardegna Pecorino

Fiore Di Sardegna Pecorino

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12 Reviews

  • 5
    -

    Published by Vincent Panella on 4th Mar 2022

    EXCELLENT CHEESE...REMINDS ME OF PROVOLONE

  • 5
    -

    Published by TERESA PIZZONIA on 2nd Mar 2022

  • 5
    -

    Published by LEONARD TRIPODI on 28th Apr 2021

  • 5
    -

    Published by wayne bolio on 9th Mar 2021

  • 5
    Delicious cheese

    Published by Pamela Milo on 4th Mar 2021

    Discovered this cheese many years ago in the Bronx. Could never find it after I moved out of NY. Now I know where to get it.

  • 5
    -

    Published by Danielle Peterson on 3rd Mar 2021

  • 5
    -

    Published by James F on 10th Feb 2021

    Nice balance of flavor.

  • 5
    So happy to find this cheese

    Published by Cynthia Zuccaro on 5th Jan 2021

    Love this cheese & I rarely find it near home. Thank You

  • 5
    Extremely happy with the Service and Product

    Published by Nicole Gionfriddo on 21st Dec 2020

    Excellent service! I received my order within two days of placing it. The cheese was delicious. I am so happy to have found this store which has the hard to find cheese that I was looking for. I will definitely be ordering more. Thank you!

  • 5
    -

    Published by Karen Albamonte on 21st Dec 2020

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