JuliaBalbilla at 12:19, 16 January 2012

2012-01-16T12:19:22Z

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|description=Casizolu is a stringy cheese, typical of Montiferru in Sardinia
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[[Image:Casizolu cheese.jpg|thumb|300px|right|Casizolu cheese]]
Casizolu is a stringy [[Cheese|cheese]], typical of Montiferru in Sardinia. Since the medieval period, this cheese has been prepared with [[Cows' milk|cows' milk]] from the breed Sardinian-Bruno and Sarda-Modicana. According to some written documents of the 1300s, it is a variant of the typical local Peretta.

The cold worked [[Milk|milk]] is shaped by [[Hand|hand]] until taking the shape of a [[Pear|pear]] (the small head shapes and dimensions vary according to the zone of production). After the [[Salting|salting]] phase, it is [[Dried|dried]], and then matured for up to six months. The rind is thin and smooth, presenting a yellowish straw-colour. The paste is yellow and stringy. It is a typical table [[Cheese|cheese]] but it can also be used as an [[Ingredient|ingredient]] in cooking.

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
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Casizolu cheese - Revision history

JuliaBalbilla at 12:19, 16 January 2012