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Casizolu

Product
Production of Caciocavallo has only fairly recently started in Sardinia as this is a country traditionally occupied  exclusively with sheep raising and the production of sheep’s cheese. Some areas in the north and centre of the island are now permitting cattle grazing and, as a consequence, the production of this stringy paste cheese has also begun.
Production of Caciocavallo has only fairly recently started in Sardinia as this is a country traditionally occupied  exclusively with sheep raising and the production of sheep’s cheese. Some areas in the north and centre of the island are now permitting cattle grazing and, as a consequence, the production of this stringy paste cheese has also begun.
Organoleptic characteristics
Aspect and texture: compact, elastic, yellow paste with few holes
Taste: intense, characteristic, stronger and more piquant when ripened
Serving suggestions: Red or white wines, lagers. Red tomato preserve, hot green tomato chutney. ‘Ciabatta’ bread
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: stringy
Salting: in brine
Ripening: at least 15 days
Production period: annual
Fats: 38 % F-Dm
Weight: 2-4 kg
Size: 15-20 cm diameter
Producers: dairies from the Sassari area (Sardinia)