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Pira 'e Casu - Luigi Biddau
  • Pira 'e Casu - Luigi Biddau

Pira 'e Casu - Luigi Biddau

601305

Stringy cheese from cow's milk processed raw. Close relative of Casizolu; made by Luigi Biddau, an old cheesemaker of Ittiri, in the north of Sardinia

Form: 3,5 kg

We gathered in our e-commerce the most typical Sardinian cheese - try the taste of our tradition

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€100.96
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Description

Pira 'e Casu - Luigi Biddau - Sardinian food online

Stringy cheese from cow's milk processed raw. Close relative of Casizolu; made by Luigi Biddau, an old cheesemaker of Ittiri, in the north of Sardinia

Pira 'e Casu - Luigi Biddau - Export Sardinian cheese

Feature: 

Sa Pira 'e Casu, called Casizolu Montiferru, in other places Figos or Tittigheddas.

Sa Pira 'e Casu Biddau is a stringy cheese, whole milk (processed raw) of cows kept on grazing pasture.

The form given to him by Luigi draws a drop of water; the cheese is bright yellow, firm and elastic and, when more mature, hard; the crust is thin and smooth yellow; the flavor ranges from mild forms of the young to spicy for the seasoned.

The milk, during processing, is coagulated at 35-38 ° C using liquid calf rennet. After the formation of the curd, in 30-40 minutes, the curd is broken through the use of a pin and the metal granules caseating thus assume the size of a hazelnut.

The dough is cut into portions of variable sizes and the modeling of the forms and their typical closing (pear shaped) are performed manually. The form is then immersed in fresh water for 30-60 minutes in order to favor the formation of the crust. Salting is carried out when the cheese is dry.

3,5 kg form

The small farm of Luigi Biddau is located in the countryside of Ittiri, mid-hill, in an area adorned with nuragic settlements. The shepherd takes care of and get the product from seven Italian red spotted cows and twenty crossbred goats, the number almost ideal for producing real gems dairy.

The choice of Luigi Biddau is to lead a flock of all-natural, no chemical fertilizer is applied and it is not implemented plowing or sowing. Fertilization of grasslands, according to the shepherd, is a disadvantage of the quality, as the nature, alone, is able to offer all the animal species forage necessary for the aromatic composition of a good cheese.

We realized - he says - raising animals in this way, the animal produces according to his ability, not being stimulated or feed, or hormones, and gives us the quantity and quality of milk that would cede naturally. This allows us to give some serenity to the animals. Biddau it does not want to impose their animals any kind of constraint. The chain stall = = vacuum constriction of the animal, the milk is bad.

The wild pasture - specifically - is not an abandonment of cattle in itself, but it is a very ancient discipline, created by an age-old practice, related to the knowledge of the support archaic.

Once the cattle from its fruit, or milk, is processed in small dairy Ittiri, in a completely handmade. The milk is always processed raw, ie 36 °, 37 °. Temperature of "tittas".

Pira 'e Casu - Luigi Biddau - Best Italian cheese

We observe one thing, tells Biddau: the milk from the breast is taken by sucking. Each drop of milk that comes from the breast goes directly from one body to another, so there may be and there must be no manipulations. The nature of this mechanism has been pretty simple, and it's hard to go wrong if you adapt.

We give another term to our production: the product we work with our hands, unlike industry that works with machines. We value human capacitíæ of doing things. Every action is an art; how to make cheese, milk and the same till the soil. All these things the idea of industrial production we are doing the forgetting, depleting the very essence of man.

We gathered in our e-commerce the most typical Sardinian cheese - try the taste of our tradition

Now is easily available with a click

Product Details
601305

Data sheet

Origin
Sassari
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