Casizolu

The production of caciocavallo is a more recent introduction in Sardinia (land traditionally dedicated to sheep breeding and the production of pecorino) compared to sheep's milk cheeses: some areas of the north and center of the island still allow the grazing of cattle, and consequently the processing of this pasta filata cheese.

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
Dimensions
15-20 cm diameter
Producers
dairies from the Sassari area (Sardinia)
Codice forma
n.d.
Codice tagliato
n.d.

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