Cheese 148 Fiore Sardo: Fine, Foul, Fantastic!
There are many different types of pecorino cheese - and I've reviewed several on this site, but today's cheese is very special. Pecorino Sardo, also known as Fiore Sardo (the flower of Sardinia) It...

There are many different types of pecorino cheese - and I've reviewed several on this site, but today's cheese is very special. Pecorino Sardo, also known as Fiore Sardo (the flower of Sardinia) It is a DOP (Denominazione d'Origine) cheese having received the status of PDO (Protected Designation of Origin). Many people confuse this special cheese with its more famous parent, Pecorino Romano, but our little Sardinian flower is a richer, less salty version. It's also the traditional cheese used in pesto, offering a nice balance of garlic and basil. This ancient cheese actually predates the more famous Pecorino Romano. Where Pecorino Romano can be a bit biting, Fiore Sardo tends to be less overwhelming and delicate - at least that's what they say.


Fiore Sardo is a firm cheese, traditionally made from raw sheep's milk specifically of the Sardinian breed of sheep. It's a really old cheese, said to have originated in the Bronze Age! This cheese is traditionally made in small mountain huts by shepherds. The natural smoke from the open fires in the cabins gives this cheese its characteristic smoky taste.

Once the cheese is formed, it is briefly brined then placed on a natural rush mat suspended above the fireplace of the mountain refuge. It's smoking old-fashioned cheese, so I agree. Actually, I can't stand “smoked” cheeses normally, but I have to make an exception for this smoking mountain hut. After this smoking, the cheese wheels are transferred to the roof of the hut before going underground in a cellar for the last two months, where the wheels are turned over and rubbed with olive oil (!!!)


Fiore Sardo can be made into the world's most infamous cheese.Casu Marzu, which is a fly infested version of the fly of this cheese. As Casu is illegal even in Sardinia I doubt I'll ever get a chance to review it so this is pretty much the closest I'm going to get. So, shall we, for a minute, discuss dear Casu Marzu? This fabulous cheese goes beyond decomposing fermentation, it is done via the digestive tract of the cheese fly larvae, Piophila casei. The crust of Fiore Sardo is opened and the larvae are intentionally introduced. The fermentation of the digestion of the larvae breaks down the fat in the cheese making the cheese very soft and liquid. Live and translucent worms are ingested (alive !!!!) with the cheese. These larvae can jump up to six inches in the air, so people cover their sandwiches with one hand while they eat their bread and cheese. I would really like to joke!

Alas, today's cheese is the non-fly infested version of Fiore Sardo, although I have to confess. When I sat down to write this review I thought the cat was sick somewhere near the computer. After a few minutes of searching, I realized it was cheese. This is not a joke. In fact, it smells exactly like cat sick, and it is WITHOUT the addition of fermentation and maggots. I just hope you enjoy my efforts to bring you the latest cheese on this blog.

My thin slice of Fiore Sardo is dry and robust. The dough is textured all over with small crystals. The dough is creamy on the inside, then turns darker brown near the crust. It's a naturally smoked cheese, and you can smell that smoke (through the cat's sick scent) as you get closer. It's, uh, tangy. I'm actually a little scared, but at least there aren't any maggots jumping up to six inches from him, I have to take a little solace in that fact.


Here is ...

Holy shit! FLAVOR!!!! INTENSE!!!! It's hot, very hot and salty, astringent and mutton and crunchy then smoky. It is completely overkill. I think my husband couldn't actually eat this one without an immediate exhalation. It's probably the most intense cheese I've tasted - and that says a lot. It kicks you in the face over and over again. It's as if every strong cheese flavor in the world has been distilled into this one cheese. But in fact, it's really good. Mmmm. It's so bizarre it's fabulous. It's disgusting, but in a completely convincing way. This one is definitely NOT a starter cheese, but if you're looking for something to strip your taste buds and reconfigure your idea of ​​what's edible, go for it!

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Cheese is an indica dominant ( 60% ) hybrid with a THC content of up to 20%, and a CBD level of approximately 1%. When you use Cheese, it is the indica genetics that are the most voyant as you feel calm and relaxed within seconds of using it. Cheese is also known for making you feel happy and giggly. Occasionally, users may feel creative and if this happens to you, be quick to complete your tasks because ultimately, the high envelops your body, and couch-lock ensues.

For many marijuana strains, the answer is outdoors, and Cheese is no different. You can only grow it outside if you real in a warm and humid climate. It is one of the easiest strains to grow and is a great starting option for novices. Cheese is generally very resistant to mold and pests, and when grown outside it is ready for harvest in mid-October. It yields up to 21 ounces per plant.

Cheese is even easier to grow indoors because you can control the temperature which should be between 70- and 80-degrees Fahrenheit during lights on, and no more than 15-20 degrees lower during lights off. Its flowering time is 8-9 weeks, and indoor Cheese can yield around 14 ounces of bud per square meter.

As Cheese is best grown indoors, it makes sense to discuss the topic of cannabis gardens for the home. Unless you are a commercial grower, there is no need to spend more than a grand on a grow tent. As long as you real in a state where marijuana cultivation is legal, you can purchase what you need on Amazon !

If you only want to grow a couple of plants, a 2 x 2 x 4 foot grow tent is ideal. There happens to be numerous grow tents fitting these dimensions for under $60. Once you add in the cost of a hydrometer

The larger the grow tent, the more you’ll need to spend on better and more powerful fans, lights, and other items. There are 5 x 4 x 6-foot tents available for under $200. However, you will have to pay hundreds of dollars to get the best lighting so the total could run to almost $1, 000. On the plus side, you would only need to grow more than five ounces a year to justify the cost ( depending on where you real ), but only if you discount the time you spend on your garden.

Depending on what you’re trying to achieve regarding yield, setting up the space is as easy as placing a small grow tent in a closet. If you’re a first-time grower, we recommend starting small because it is less expensive and time-consuming. Also, it is far easier to monitor two plants than twelve.

Even though you will doubtless put heart and soul into your project, new cannabis growers will inevitably lose a few plants to disease and pests. When designing your grow space, take into account lighting, fans, ducting, and growing medium. As a marijuana plant can triple in size by the time it reaches the early flowering stage, make sure there is lots of room left for you to work.

Ideally, you will have a tent, closet, or cabinet because you can check and feed your plants by taking them out, and return them when you’re done. Make sure your grow room doesn’t have any light leaks. If your plants are exposed to light when they are supposed to be in complete darkness, they could become confused, and this will negatively effet your grow.

As an indoor grower, the quality and quantity of light in the grow room has an enormous effet on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficient and offer value for money. While LED lights are far more efficient, it can cost up to ten times as much for LEDs as an equivalent HID setup.

Metal Halide ( MH ) and High-Pressure Sodium ( HPS ) lights are the most common HID light variety. MH lights are best during the vegetative stage, while HPS is better for flowering. If you purchase HID lights, you need a ballast. Magnetic ballasts are relatively inexpensive, but high-quality digital versions are a better option.

Fluorescent grow lights are a viable option for a very small grow room. They are up to 30% less efficace than HIDs, but they are less expensive and don’t need a cooling system. LED lights come in various packages ranging from shoddy garbage to outstanding full-spectrum alternatives. They are by far the most expensive option but they last longer, create less heat and use less electricity. There are also induction lights which are to find, expensive, and old-fashioned.

Fans are an essential aspect of any grow garden; Your Cheese strain won’t grow well without them ! Remember, your plants need CO2 to go through the process of photosynthesis effectively. When you place an exhaust amateur ou amatrice near the top of your grow room, it removes warmer air and ensures the room’s temperature remains at optimum levels.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Your lighting system will dictate the variétés of amateur ou amatrice you purchase. For instance, you will need at least one grande fou, or several medium-sized ones if you use an HID system because it produces a lot of heat. If you’re unsure as to the type of passioné you need, set up your lights in the grow room before starting your grow, and turn them on. Leave them on for a few hours and analyze how they affect the room.

As we mentioned above, Cheese is an excellent beginner’s strain, and you can make things even easier with automation. Even in a beginner’s setup, you will benefit from a 24-hour timer for the light and an adjustable thermostat switch for your fou system. When your plants are in the vegetative stage, they need at least 18 hours of light per day.

Once you believe the plants are ready to bloom, it is time to force them into flowering with a 12-12 light-dark cycle. As you need to switch the lights on and off at the same time each day, a timer is an essential purchase. A thermostat switch is also an excellent option because you can set the maximum desired temperature and plug it into your exhaust amateur ou amatrice.

Once the temperature hits the pre-set level, your passioné switches on automatically to reduce the temperature by a few degrees. As well as keeping the grow room temperature in check, it also saves energy.

As Cheese is an indica, it errs towards the bushy side when you grow it. As a result, there is a risk of your crop developing bud rot or mold if exposed to excessive moisture. It is also important to consider trimming and pruning the plant if necessary. You can control the way in which Cheese grows by adopting the Screen of Green training method.

It is a simple low-stress training ( LST ) technique which involves using a screen. While the common LST method involves tying down the plant, SCROG requires a little patience. You use a screen to keep the plants in check. When the branches grow through the holes in the screen, tuck the branches back down. If you get it right, your plants should produce several colas instead of a single main one.

tera be honest, Cheese grows well using either one. Soil is the traditional option and has been used successfully for thousands of years. As a beginner, it is okay to purchase premium-grade potting soil as long as there isn’t any chemical fertilizer inside it. Organic ‘super’ soil is among the best alternatives money can buy. Once you learn more about soil, you can create your own using materials including worm castings, bat guano, and wood ash.

Hydroponic growing involves using something other than soil as a growing medium. Popular options include Rockwool and coco coir. If you use a hydroponic system, you are in complete control of your crop’s nutrient intake; not an ideal scenario for a novice grower.

You have to feed your plants a concentrated solution of mineral salt nutrients. Your Cheese plants will absorb the food faster than if you use soil which means quicker growth and greater yields. On the downside, you have to precise with this method of feeding because nutrient burn is possible.

There is also a slight difference in ideal pH levels for soil and hydroponics. Typically, when you grow any marijuana strain in soil, you need to keep the pH between 6. 0 and 6. 8. Hydroponically grown weed responds better to slightly more acidic conditions and has a broad range of 5. 5 to 6. 5. However, you will get better results if you keep the pH between 5. 5 and 5. 8.

Overall, Cheese doesn’t have any special feeding requirements. Focus on providing plenty of Nitrogen during the vegetative stage and reduce it in flowering. Other essential nutrients include Phosphorus, Potassium, Copper, Iron, Magnesium, Calcium, Manganese, and Sulfur.


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