Casizolu
Casizolu is a traditional cheese from Sardinia, an island in Italy. It is a type of pecorino cheese, made from the milk of the Sardinian breed of sheep, known as the Sarda.
History[edit | edit source]
The history of Casizolu dates back to ancient times. It is believed to have been produced in Sardinia since the Bronze Age. The cheese is deeply rooted in the island's pastoral culture and is a symbol of its rich gastronomic heritage.
Production[edit | edit source]
Casizolu is produced using traditional methods. The milk is heated and rennet is added to cause coagulation. The curd is then cut, cooked, and molded into its characteristic pear shape. The cheese is then salted and aged for a minimum of two months.
Characteristics[edit | edit source]
Casizolu has a distinctive pear shape, with a thin, hard, yellow rind. The interior is firm and compact, with a pale yellow color. The flavor is intense and slightly spicy, with a hint of bitterness. The cheese is typically served as a table cheese, but can also be used in cooking.
Recognition[edit | edit source]
In 2006, Casizolu was awarded Protected Geographical Indication (PGI) status by the European Union. This recognition protects the name and production methods of Casizolu, ensuring that only cheese produced in Sardinia according to traditional methods can bear the name.
See also[edit | edit source]
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