Fresa Akina, Sardinian cheese - Luigi Biddau - Sardinian traditional food

The Fresa Akina (cow's Fresa) - (Fresus - crushed between two stones) is a very ancient Sardinian cheese, with a curd with an acidity higher than other processes. Its shape is just crushed.

Fresa Akina, Sardinian cheese - Luigi Biddau - Best Sardinian food

It is a rare soft cheeses typical of Sardinia, as well as one of the few products with cow's milk from animals raised on pasture grazing, is produced primarily with whole cow's milk but can also be made ​​from sheep's milk, is produced only in autumn when cows are fed with fresh grass of green pastures and hilly. Its texture is similar to soft cheese from Lombardy. the cow's milk cheese made ​​from raw milk curds (the name comes from the Latin fresus cutter, crushed, just crushed a cylindrical shape by a special weight affixed to the 'act of packaging).

Shape - 4.5 kg, over a width of 30 cm, a square shape with rounded corners, 7 cm in height.

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