"Flower of Sardinia." A soft, creamy, slightly salted sheep's milk cheese made from whey in Sardinia and sometimes called caciofiore. In fact, both names apply to many cheeses, both soft and firm, though this one is generally aged for three months for use as a table cheese, or for longer if it is to be used for grating. It is a cooked cheese, at a low heat. If it is factory-made it is likely to have a cow's milk component. (DOC).