Casizolu protagonist at Cheese International
Montiferru cheese on display at the 15th World Cheese Fair, kicking off in Piedmont.
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Casizolu is among the stars of Cheese International in Bra, Piedmont. The 15th World Cheese Exhibition also features the king of the Montiferru table, with the Santa Ittoria and Piu di Santu Lussurgiu companies, and the historic Slow Food Presidium consortium.
From today, Friday 19th, until Monday 22nd September, the Montiferru stretched curd cheese will be on display in Piazza Spreitenbach together with Fiore Sardo, Pecorino Sardo and Pecorino Romano, then Pecorino di Osilo, Fiore Sardo dei Pastori, Fresa di Ittiri, Axridda di Escalaplano and Pecorino dell'Alta Baronia.
A diverse offering of sheep's and cow's milk cheeses, made with raw milk coagulated with animal or vegetable rennet, raw or cooked, flavored and organic.
Casizolu and other Sardinian cheeses are supported and promoted by the Department of Agriculture, with logistics handled by the Laore Agency, to showcase their quality and flavor and tantalize the palates of thousands of gourmets who attend Cheese, organized by Slow Food.
Regional Councilor for Agriculture GianFranco Satta comments: "Cheese represents one of the most important international events for the dairy sector and for Sardinia. Once again, it will be an opportunity for the island to showcase its cheesemaking art and the quality of its products. Aware of the importance of this event, we will continue to invest in promotional activities, which are the driving force behind the development of the various production sectors and our excellence."
During the food and wine festival, the Sardinia Region's institutional area will be enlivened by events, tasting workshops, and multisensory experiences, curated by Laore Sardegna and Slow Food Sardinia: the "Deledda Menu," celebrating the works of Nuoro-born writer Grazia Deledda, unites culture and gastronomy. Tasters will discover the profound connection between nature, with pristine pastures, and the Sardinian art of cheesemaking, ancient knowledge and modern flavors combined with quality and responsible food traceability.
