Casu axedu is a Sardinian goat’s or sheep’s milk cheese eaten fresh and acidic or matured in brine.
Casu axedu belongs to Sardinia’s pastoral cheesemaking tradition.
Laore describes production on pastoral farms as well as in artisan dairies. The fresh cheese has an acidic taste; a drained, salted and matured version takes on a stronger character. In Ogliastra, that matured cheese seasons soups and fills the local potato ravioli.
Laore describes goat’s or sheep’s milk coagulated with rennet, sometimes with a natural whey culture. The curd is sliced and left to acidify and drain under whey. For the matured form, further draining and salting precede immersion in concentrated brine. This is a description of the cheesemaker’s process.
Laore Sardegna describes the aged, salty form under names including fiscidu and viscidu. In Ogliastra it is used in soups and in potato-filled ravioli.
SardiniaAsk whether you are buying the fresh acidic cheese or the matured, salty form. Local names vary: Laore identifies Fìscidu or Vìscidu in Ogliastra for the matured cheese. The distinction matters when choosing cheese for soups or potato-ravioli filling.
No. Laore describes both a fresh form and a matured form kept in brine.
The regional profile describes goat’s milk or milk from Sardinian sheep.
Laore describes it as a seasoning for soups and in the filling of traditional potato ravioli.
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