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4 2 | t h e c l e v e r r o o t All Fiore Sardo PDO Pecorino bears the Consortium logo as well as a European PDO label. Fior Sardo P DO Fiore Sardo PDO is made with fresh milk sourced from a single breed of local Sardinian sheep. Its production technique, essentially identical to the one used when it was first crafted in the Bronze Age, involves salting the brine for eight to twelve hours per kilo before positioning it next to a fire, where it's dried and smoked for two weeks. The resulting cheese weighs 3.5 kilograms with a white, straw yellow, or amber color and a thin, firm, wrinkled crust that's gray or brown. FAST FACTS • Fiore Sardo PDO is said to derive its name, which means "Sar- dinian flower," from the use of a coagulant obtained from flowers used in the cheesemaking process before cheesemakers switched to rennet. • During the aging process, Fiore Sardo PDO wheels are turned multiple times in a process called piccàu or arremundàu. Fiore Sardo Kale Caesar Created by Chef Mikel Anthony 4 garlic cloves 3–4 anchovy filets 2–3 egg yolks ½ tsp. Dijon mustard ¼ cup Fiore Sardo, shaved ½ tsp. Worcestershire sauce 1 tbsp. lemon juice 1 bunch kale Oyster crackers Olive oil for blending Spiceology Mediterranean blend Cured egg yolk, grated Add garlic, two anchovy filets, egg yolks, Dijon mustard, Worcestershire sauce, and lemon juice in a blender and add oil until you reach your desired consistency. Blitz crack- ers with seasoning and chop the kale into thin strips. Toss in a bowl and season with salt and pepper. Fry the other anchovy filets and chop. Add dressing to lettuce and top with the cracker mix, grated cured egg yolk, and shaved Fiore Sardo.

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