Casu axedu is a Sardinian goat’s or sheep’s milk cheese eaten fresh and acidic or matured in brine.
| Fresco | Maturato in salamoia | |
|---|---|---|
| Flavor | Acidic | Salty and pungent |
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.
The places, tables and makers we found worth your time. One email, no noise.
Please enter a valid email address.
One letter a month. Unsubscribe at any time. We never share your address.
