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This is a
drawn curd cheese made from cow's milk and also
sheep's milk. It is produced using the drawn curd
method which is commonly used by Sardinian
shepherds. The most famous cheeses are produced in
the Berchidda and Perfugas areas. It is a table
cheese about 1 kg in weight and generally pear
shaped.
Its
diameter is 8-10 cm and it is about 15–18 cm long.
It has a thin, smooth, yellow rind and the cheese is
compact, rubbery and straw coloured. The variation
from Gallura called “casu spiattatu” is to be noted
as it has the shape of a flattened disc. |
