We are in the Montiferru, a corner of Sardinia, where it is produced - a rare exception in this land of sheep and sheep cheese - an ancient and prized cow cheese with spun dough: the Casizolu.

We are in the Montiferru, a corner of Sardinia, where it is produced - a rare exception in this land of sheep and sheep cheese - an ancient and prized cow cheese with spun dough: the Casizolu.

The women were traditionally working fresh milk and knead the curd into the boiling water to model the typical pear-shaped bulging. A long, hard work and patience, which ruined the hands and forced to up early: after adding the rennet and the curd is broken prepared to wait until the exact point of lactic fermentation, which can be in the evening, night, dawn.

At this point one can proceed with the spinning of the curd, by heating pieces of curd in hot water to spin the dough and then shaping it in cold water. After its texture, white water of serum flows: s'abbagasu is a tasty broth for soup scented cheese. When it is modeled (the skin should be smooth, shiny, wrinkle) the Casizolu needs to be followed like a baby: first is nestled on a towel (or in a bowl of bran) because it does not ruin the shape; after two or three days is hung from the ceiling, and finally settles in the cellar.