Fiore Sardo Dop 1/4 in shape

Sheep cheese typical of Sardinia obtained exclusively from whole sheep's milk, hard cheese. The shapes, once placed in the mold, are salted and slightly smoked and finally aged in the cool cellars of central Sardinia. The aging process is such that the cheese has a compact texture and can also be used for grating. Pleasantly aromatic, milky with a slight sour and sweet sensation.

 

This ancient cheese of the Sardinian tradition has been selected by Giovanni Roncolato from the prestigious Caseificio La Casara among the hills of Roncà, under the ancient volcano of Calvarina, where the story of the Roncolato family and their dairy begins. In the 1920s in Brenton, Ermenegildo with his sons Angelo and Romano started the cheesemaking activity. Verdant pastures climb up to the highest peaks of the Lessini Mountains, the Small Dolomites of Verona. Since 1964, the dairy has been taken over by Romano, who will name it La Casara. This long tradition continues today with the children Giovanni, Gildo, and Letizia and has become one of the most important and refined quality realities in the Venetian and Italian production landscape. Giovanni has been the true promoter of the rebirth of the DOP of Verona Monte Veronese and has especially sought from the beginning to bring young people back to the Veronese mountains to reclaim the tradition of the malghe. Today, La Casara is multi-awarded in international competitions and offers a wide range of its own production cheeses: cow, goat, and sheep. Over time, Giovanni has become a refined selector of cheeses from all over the world, and here we present some of them. La Casara also has its own production of cured meats thanks to free-range farming in the lands of Brenton, from which the famous and rare soppressa comes. Authentic flavors, typicality, and genuineness are the fundamental characteristics of this beautiful Italian reality.