how it's made
Su Casizolu
how it's made? in the local gastronomia, the making process is lengthy and requires skill and patience. After the curd is broken, it is left to rest until it reaches a specific stage of lactic fermentation, which can take a long time and is unpredictable. The curd might be ready in the evening, in the morning, or in the middle of the night. When it is ready, pieces of curd are stretched while being heated in hot water. The curd is then further stretched and shaped in cold water. The curd is spun manually with a putty knife which gives the cheese its pear-like shape. It is then salted, dried, and then matured up to six months. Production takes place from the fall to early in the spring.
