STRECHED CURD CHEESE

SHEEP MILK CASIZOLU

Sreched curd pecorino cheese

Cheese without rind, white or pale yellow in color, with white dough. With the short maturation it can have a thin, smooth, light straw-colored rind.

This stretched curd cheese with whole raw sheep’s milk is typical of the central hills of Sardinia (Marghine and Goceano) and has a semi-soft consistency. To make its dough workable and maintain its softness, it must follow a particularly long and complex process. Even today, every family keeps its own secret, which makes this cheese difficult to replicate. It is made with natural starters cultures. No commercial starter strains and other additives are used.

It is included in the list of Traditional Agri-food Products (PAT) of Sardinia, established by the Ministry of Agricultural, Food and Forestry Policies.