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Fiore Sicano Cheese
Fiore Sicano is a rare sheep's milk cheese from Sicily, characterized by its semi-hard texture and aromatic flavor profile. It is traditionally made in the Sicani mountains area, using natural rennet from local breeds. The cheese has floral and herbaceous notes, reflective of the rich pastures where the sheep graze.
What is Fiore Sicano Cheese?
Fiore Sicano, originally known as Fior di Garofalo, is a traditional raw cow’s milk cheese from the Sicani Mountains in western Sicily. This cheese is crafted using age-old techniques and tools. Milk from two milkings is curdled in a wooden vessel called a ciscuni at temperatures between 99–102°F using lamb or kid rennet. The curds are broken using a wooden tool known as a rutula, first gently, then more vigorously, to achieve the consistency of corn kernels.
Post-curdling, the cheese is dry-salted and ages naturally at 46–54°F with 80–90% humidity, allowing indigenous Penicillium molds to develop on the rind. This maturation process can extend from 60 days to over a year.
Fiore Sicano features a soft, compact texture, a thin gray-green rind indicative of its mold, and flavors that are buttery and floral with a hint of mushrooms, accented by a slightly acidic and bitter aftertaste. Shaped into cylinders about 7–8 inches in diameter and 2–2½ inches high, weighing around 3–4 pounds, Fiore Sicano is best consumed within four to six months of aging, showcasing a unique slice of Sicilian cheesemaking heritage.
Key Facts About Fiore Sicano Cheese
| Country of Origin | Italy |
| Specific Origin | Sicani Mountains, western Sicily |
| Milk Type | Raw Cow's Milk |
| Milk Treatment | Raw |
| Rind | Thin, gray-green |
| Texture | Soft and compact |
| Flavor | Buttery, floral, mushroom |
| Colors | Yellowish white |
| Forms | Cylindrical with flat sides, 7–8 inches diameter, 2–2½ inches height |
| Age | 60 days to over 1 year |
| Rennet Type | Lamb or kid paste |
