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Fiore Sardo DOP
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Pecorino Sardo DOP
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Pecorino Romano DOP
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Granglona
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Greviera di Ozieri
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Ovinfort
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Pecorino di Nule
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Pecorino di Osilo
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Peretta vaccina
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Ricotta fresca
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Ricotta stagionata
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This is a
semi-cooked cheese ("casu cottu a fogu") and can be
tender or hard depending on its maturation, made in
the Osilo area. It is a cheese which can be eaten or
grated, produced with raw whole sheep's milk, lamb's
or kid's rennet and is then smoked. Weight is 1.6-
1.8 kg, the drum is cylindrical with a flat top and
bottom and vertical or slightly convex sides. It has
a diameter of 15 cm and a height of 10-12 cm.
The rind
is thin and straw yellow, while the cheese is
compact, soft, fatty and oily in the young cheeses
and hard and crumbly in the more mature forms.
Colour varies from white to pale yellow.
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