Semi-cooked cheese whose characteristics are the same as casu sardu, from which it differs exclusively for the degree of seasoning. Excellent on the table, it is a nutritious and tasty second course. Aged to the pomace.
Size: 18×12 cm approximately
Production area: Sardinia.
Ingredients: Sheep’s milk, goat’s milk, rennet, salt, natural milk enzymes, aged to the pomace.
Salting: In brine.
Aging: 30/45 days.
Weight: 2.8 / 3.0 Kg.
Shape: Cylindrical, smooth, classic profile of the back of a mule.
Rind: Dark brown or intense yellow, smooth.
Color and texture: White to pale yellow, compact.
Flavor: Delicate, stronger with aging.
Storage life: 24 months.
Storage temperature: +4/+8 °C.