Casizolu del Montiferru
The production of caciocavallo is a recent introduction to Sardinia (a land traditionally dedicated to sheep farming and the production of pecorino cheese) compared to sheep’s milk cheeses: some areas in the north and center of the island still allow cattle grazing, and consequently the production of Casizolu del Montiferru.
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Characteristics
Region
Milk Origin
Appearance
Compact, elastic, straw-yellow paste with few holes
Taste
Intense, characteristic, stronger and spicier if seasoned
Pairings
White or red wines, lager beers. Red tomato jam, spicy green tomato jam. Ciabatta bread.
Technical specifications
| Milk | cow's milk, raw, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | spun |
| Salting | brine |
| Seasoning | minimum 15 days |
| Production | annual |
| Fat | 38% MGSS |
| Weight | 2-4 kg |
| Dimensions | diameter 10-20 cm |
| Producers | cheesemakers from Sassari |
| Whole Cheese Code | n/a |
| Cutted Cheese Code | n/a |
