Casizolu

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

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