It is the pride that rises from the countryside. That white gold that tells a story of identity, beyond the cold numbers. The strength of Fiore Sardo Dop is not measured in tonnes produced, just 339 in 2023. Indeed, that apparently small figure makes us understand the rarity, the magic of the Sardinian cheese par excellence. «This product made from raw, unpasteurized milk is made in a totally artisanal way, as our ancestors taught us», comments Salvatore Bussu , an award-winning producer originally from Ollolai but with a farm in the Macomer countryside. «We must continue on this path, perhaps meeting haute cuisine. This is the secret of success." Massimiliano Venusti , coordinator of the Laore dairy sector, adds: «Craftsmanship always rewards, with its rhythmic gestures, those caressed shapes. Mastery excites."
DOP Cheese Sardinia
Three days full of ideas, from 21st to 23rd May, to discover Sardinian PDO cheeses. The event set up by Laore Sardegna goes to the archives after having spread positivity and having indicated the path to follow to create a bright future starting from the countryside. The journey between origin, quality and taste received the hoped-for consensus and won over the large group of restaurateurs, journalists and food bloggers who traveled the island for three intense days, including guided tours of excellent dairies, workshops and cooking shows with the starred chef Francesco Stara . «We have focused on valorising our three DOP branded cheeses - Pecorino Sardo, Pecorino Romano, Fiore Sardo - because we are convinced that we can go beyond traditional use», states Alessandro De Martini , director of the zootechnical supply chain and animal welfare development service of the 'Laore Sardinia agency. «We believe that these extremely high quality products can rightfully belong in large kitchens and be the basis of important dishes. Indeed, in light of the flattering comments collected among professionals, I believe that prestigious kitchens should welcome our cheeses as ideal ambassadors."
