Casizolu vs Pecorino Sardo
Casizolu
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Italy
Casizolu is a stretched-curd cheese from Italy, made with cow's milk and shaped like a pear with a small head. Makers tie that head and hang the cheeses in pairs while they dry, much as they do with other Italian hanging cheeses. The paste is pale, compact, and elastic when the cheese is young. A thin, smooth rind turns yellow as the piece ages. Sardinia is the island where this form is traditional, and the milk is cow's milk rather than the sheep's milk more common there.
Pecorino Sardo
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Sardinia
- Status
- PDO
Pecorino Sardo is a semi-hard sheep's milk cheese from Sardinia, and the name is protected. Whole sheep's milk from the island is the only milk used for the protected cheese. It is made in two styles, Dolce and Maturo, and they differ in age, texture, and bite. Dolce is the milder table cheese. Maturo is drier, sharper, and suited to grating as well as the board.