Ver,comer y saber: Tecnología de los alimentos, bioquímica,microbiología y gastrotips
domingo, 20 de agosto de 2017
#Repost @slowfood_international with @appreposter Casizolu 🧀 is traditionally produced at home by women in Montiferru area. It is rarely sold on the market. The cheesemaking process is lengthy and requires skills and lots of patience. After the curd is broken with a tool called "spino", it is left to rest until it reaches a specific stage of lactic #fermentation, which can take hours. The curd might be ready in the evening, in the middle of the night, or at dawn. When the curd is ready, the pieces are stretched while being heated in hot water. The curd is then further stretched and shaped in cold water. The Presidium unites the few farmers who breed Sardo-Bruna cows and make this cheese from their #rawmilk.