"Flower cheese', so-called because cardoon flowers are used instead of rennet, making this a vegetarian cheese. It is a soft, creamy sheep's milk cheese made from whey in Abruzzo and sometimes called Fiore Sardo. In fact, both names apply to many cheeses, both soft and firm. If it is factory made it is likely to have a cow's milk component.
A strong cheese from Campania made with either a mixture of cow and goat's milk, or cow and sheep's milk. Affinage can be from six months to two years.
A custard-like dessert from Abruzzo made from ricotta, a soft sheep's milk cheese, eggs and rennet with coffee and citron.
A small, soft to firm, mild cheese made from the whey of cow, goat or sheep and available throughout Italy, especially central and southern Italy. In Campania it is made from the whey of sheep's milk and is called caciofiore; from cow or sheep's milk in Marche; from goat's milk in Capri and from sheep's milk in Tuscany. In Umbria it is likely to contain all three milks. It has a thin rind while the paste is ivory. It is tangy when made with sheep's cheese and buttery when made with cow's milk.
