Casizolu

Casizolu is generally produced at home by the farmers, who rarely sell it on the market. The Presidium unites several of them, who raise cross-breed and Sardo Bruna cows. The cheesemaking process is lengthy and requires skill and patience. After the curd is broken with a tool called a “spino”, it is left to rest until it reaches a specific stage of lactic fermentation, which can take hours. The curd might be ready in the evening, in the middle of the night or at dawn. At this point, pieces of curd are stretched while being heated in hot water. The curd is then further stretched and shaped in cold water. The Presidium producers follow a production protocol and belong to the Montiferru Casizolu producers’ association.

Production area
Montiferru, Oristano Province