Fiore Sardo is a hard, raw-milk sheep's cheese from Sardinia, one of Italy's oldest cheeses and the island's traditional shepherd's pecorino. Made from whole raw ewe's milk and set with lamb or kid rennet, it is lightly smoked and long-aged into a dense, pale-straw paste with a dark, burnished rind — pungent, nutty and piquant, eaten young at the table and grated old over pasta.