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Cheese from Italy, Sardegna
Raw whole cow milk, sometimes with a natural whey starter from the previous make, is set with calf rennet at 35–38 °C. The curd sours until it reaches pH 5.1–5.3, then is sliced, stretched in water at 90–93 °C and closed by hand into a pear. The pears are firmed in cool water, brined and hung to ripen; 6–8 months is thought ideal.
| Raw whole cow milk | From cows mostly at pasture[pat-casizolu][onaf-casizolu] |
| Natural whey starter (siero-innesto) | Sometimes; whey from the previous make left to sour on its own[pat-casizolu][onaf-casizolu] |
| Liquid calf rennet | In some areas lamb or kid rennet paste[pat-casizolu][onaf-casizolu] |
| Salt | Saturated brine[pat-casizolu] |
| Starter | sometimes a natural whey starter, whey from the previous make that soured on its own |
Total time across the recorded steps: 31 days – 15 months
What changes: Raw whole cow milk is warmed, sometimes with sour whey from the previous make
Microbes at work in this step
the sour whey starter, when used, adds lactic bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole cow milk, sometimes with a natural whey starter from the previous make, is set with calf rennet at 35–38 °C. The curd sours until it reaches pH 5.1–5.3, then is sliced, stretched in water at 90–93 °C and closed by hand into a pear. The pears are firmed in cool water, brined and hung to ripen; 6–8 months is thought ideal. Made in 8 steps over 31 days – 15 months. The longest step, dry and hang to ripen, takes 30 days – 15 months (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at up to 25 °C (ONAF (Organizzazione Nazionale Assaggiatori F…). Lactococcus lactis subsp. lactis and Streptococcus thermophilus do most of the fermenting.
| Main step | 30 days – 15 monthsReported[onaf-casizolu] | Dry and hang to ripen |
|---|---|---|
| Temperature | up to 25 °CReported[onaf-casizolu] | Dry and hang to ripen |
| Acidity | pH 5.1–5.3Reported[pat-casizolu][onaf-casizolu] | Let the curd sour |
It is Sardinia's cow-milk pasta filata, in a region where most cheese is ewe milk. Like a caciocavallo it is soured, stretched and hung in pairs, but it is shaped as a pear with a small head and made from autumn to early summer, following the cows' lactation.
The milk is raw. The pH 5.1–5.3 is a stretching target, not a safety limit. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The Sardinian word casizare means "to make cheese". Medieval documents (the condaghes) name braided stretched cheeses called thiriccas, and the ONAF sheet cites P. Amat di San Filippo (1865) for a Pisan merchant who bought a barrel of "cacio cavalli" in Sardinia in 1353. M. L. Wagner described the Montiferru casizolu made by women in 1921. Cooperative dairy accounts from the early 1900s record it.
