Production area: Orgosolo, Olbia, and especially in Thiesi Barbagia (Sardinia).
Fiore Sardo cheese it has a straw color, slightly brown on the outside. The paste is particularly sweet, sweetness that remains aftertaste – when seasoned, the cheese becomes spicy. A specialty is the casu Marzu that is rotten cheese, produced by natural fermentation. The seasoning does not go beyond a year.
In varying degrees, however, fluctuates between 2 and 3 kg. The forms have an average diameter of 19-20 cm and a height of 13 or 14 cm.