Casizolu is an ancient cow's milk cheese with a white, compact, stretched curd. Similar to a large scamorza, Casizolu is shaped by hand, giving it the typical pear shape. Its rind is perfectly smooth and has a yellow, straw or brown color, which changes with the maturation. The care that accompanies the processing of this Sardinian cow's milk cheese, which was once entrusted exclusively to women, is very tiring and particular, as well as very long. In fact, this cheese is obtained by processing freshly milked cow's milk and kneading the curd in boiling water, to shape it into its particular pear shape. After preparing the breaking of the curd you must wait for the exact fermentation point, which can be at any time of the day. Then we proceed with stretching the curd, using hot water to stretch the dough and then cold water to shape it. Once modeled, the Casizolu is placed delicately on a cloth, so as not to ruin its perfect shape. After a few days it is placed in the cellar hanging from the ceiling, to proceed with the maturing, which lasts from 1 to 5 months. To support its production, the Casizolu Producers Association was founded in the Sardinian area of Montiferru, which has rigorous production regulations. The delicate but strong flavor of this cow's milk cheese makes it perfect for cooking on the grill or in a pan with a drizzle of oil. This will make the Casizolu crispier and enhance its hints of grass and woods. Seasoning: 10 days.
Product vacuum-packed
Product details
Ingredients:
Cow's milk - rennet - salt. Origin of Milk Italy
Nutritional values per 100 g.
Energy Kcal/Kj - 310/1310
Fat g. - 24.6 g
of which saturated fat g. - 16.70 gr
Carbohydrates g. - 1 g
of which sugars g. 0 gr
Protein g. - 23 gr
Salt g. - 6 g
List of allergens - Milk