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The quality of Protected Designation of Origin (PDO) Fiore Sardo, an Italian cheese, is investigated by Time-Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry. In this work, artisanal and industrial products are analysed in terms of relaxometric parameters to describe their quality. Artisanal cheeses were produced from raw milk (RC) by five shepherds, as indicated by following the official protocol. Heat-treated milk cheeses (HTC) counterparts were produced with the same manufacturing process. Commercial industrial cheeses (IND) were also analysed and compared to RC and HTC. TD-NMR relaxometry parameters are able to describe Fiore Sardo quality (RC, HTC and IND cheeses). The characteristic variability of artisanal productions is properly highlighted, and the influence of milk heat treatment and industrial processing is clearly observable in HTC and industrial cheeses as highlighted by TD-NMR relaxometry parameters. TD-NMR relaxometry can potentially be exploited in quality-control practices in the dairy sector, as a valid alternative to more sophisticated analytical techniques. [ABSTRACT FROM AUTHOR]