Casizolu vs Provolone
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.
Provolone
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Waxed or sealed
- Country
- Italy
- Place
- Southern Italy
Provolone is a stretched-curd cow's-milk cheese from southern Italy that is hung and aged. Dolce is young and mild. Piccante is older and sharper.