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Kenadolzu - Luigi Biddau
  • Kenadolzu - Luigi Biddau
  • Kenadolzu - Luigi Biddau

Kenadolzu, Sardinian goat cheese - Luigi Biddau

601301

Sardinian goat cheese, processed raw, with possible spontaneous marbling - made by Luigi Biddau, an old shpeherd of Ittiri, in the north of Sardinia

Form: 2,5 kg

Online sales of the best Sardinian food products - we have collected for you a wide choice of Sardinian cheese of the highest quality, produced by small cheesemakers in the four corners of Sardinia

€115.38
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Description

Kenadolzu, Sardinian goat cheese - Luigi Biddau - Sardinia food export

Kenadolzu (Vespers, in Sardinian). Goat cheese, made from raw milk, broken dough. The cheese undergoes an acid-rennet coagulation (acid coagulation), is dry salted, and does not undergo the treatment in brine. This produces cheese penicillium candidum, a white mold that aging tends to green; to prevent his deposition, the mold is continuously suppressed by treatment of extra-virgin olive oil. It is this noble rot which gives certain flavors and aromas to the dough. Once, through such treatments based on olive oil, no longer produces this mold, the ripening of the cheese is almost completed (minimum 7 or 8 months).

Kenadolzu, Sardinian goat cheese - Luigi Biddau - Sardinia food export

Talk to the shepherd in this cheese we believe to be able to obtain a coagulation of the whey proteins (typical of cottage cheese), as it is easy to see some hints typical of cottage cheese.
Some forms of Kenadolzu develop a spontaneous internal marbling; where to find its place, the noble rot, breaks down the dough, reducing the spiciness of the goat cheese.

Size: about 2.5 kg. Height: about 10 cm. Diameter: 18 cm

Online sales of the best Sardinian food products - we have collected for you a wide choice of Sardinian cheese of the highest quality, produced by small cheesemakers in the four corners of Sardinia

Product Details
601301

Data sheet

Place
Ittiri
Size
2.5 kg
Origin
Sassari
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