Sardinia, land of history, hiking, cycling, sheep and azure coastlines along with blood soup and maggot cheese—casu marzu (literal translation: rotten cheese, mmm). Actually, I haven’t been to this picturesque island; my parents have just returned and report that it’s a cheese-lover’s dream. To my delight, mum brought me back some, and thankfully it was larva-free.
As I eagerly sliced open the vacuum packed wedge of Caciotta Ovina, it felt dense and smelt rather powerful. It has a pale yellow, grainy hue. However, on meeting the knife, it doesn’t crumble like other hard cheeses; in fact, it peeled gently off the knife onto my assorted crackers with the elastic quality of Cheddar or Gouda.
Sheep’s milk naturally contains more fat and protein than cow’s or goat’s and I could perceptibly taste a difference. Alongside the unfamiliar flavour, it tasted piquant, like a soft version of Parmesan.
Sheep’s milk naturally contains more fat and protein than cow’s or goat’s and I could perceptibly taste a difference. Alongside the unfamiliar flavour, it tasted piquant, like a soft version of Parmesan.
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| Caciotta Ovina |
Even after a large Sunday lunch, inevitable hunger pangs struck again in the evening, and it wasn’t difficult to decide what to do about it: more of my new best friend from Sardinia! In fact, the Caciotta Ovina tasted even better—unsurprisingly—melted on toast with Britain’s favourite fashionista’s Peach & Apricot Chutney.
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