Fiore Sicano

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.

Important Facts

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

Fiore Sicano

Important Facts

Other Cheeses from Italy