The Casizolu of Montiferru, 700 years of history

The Casizolu is a stringy cheese, typical of Montiferru. Since the medieval period, this cheese has been prepared with cow milk from the breed Sardinian-Bruno and Sarda-Modicana. According to some written documents of the 1300's, it is a variant of the typical local Peretta. The cold worked milk is modeled by hand until taking the shape of a pear (the small head shapes and dimensions vary according to the zone of production). After the salting phase, it is dried, and then seasoned ut to six months. The rinds are thin and smooth, presenting a yellowish straw-color. The paste is yellow and stringy. The Casizolu it is a typical table cheese but it can also be used as an ingredient (like the filling of the Sebadas).