Casu frazigu, casu becciu, casu fattittu, casu marzu

Casu frazigu, casu becciu, casu fattittu, casu marzu

Traditional Food Sardinia - Italy


Synonymous:
Casu becciu, casu fattittu, casu marzu, hasu muhidu, formaggio marcio

Product description:
Cheese, the dough can have a consistency ranging from soft to creamy spread, made from different types of cheese, whose sensory characteristics originate during the curing period, the development of the activities of small larvae demolitoria Piophila casei.
According to the number of larvae and the environmental conditions more or less favorable to their development, the dough may present more or less smooth and creamy.
Once verified the presence of the larvae affects the cheese on one of the dishes up to create a cover of different sizes (on Tappu) which also serves to control the progress of the fermentation process.
Once it becomes creamy cheese is consumed by lifting the lid and taking the product with the spoon.
- Ingredients: cheese made with whole milk of ewes of Sardinia, the addition of rennet, salt and the presence of larvae Piophila casei within the form.
- Breed sheep: Sardinian.
- Shape: cylindrical.
- Weight: varies depending on the type of cheese produced in different distribution areas, on average from 2 to 4 kg.
- Type of pasta: generally creamy, spreadable, but can also be larger, depending on the degree of maturation or of the period.
- External surface / crust tend to be soft or medium consistency, non-homogeneous medium with the rind on tough courses.
It assumes a color varying according to the stage of ripening, turning from bright yellow to brown and / or dark brown.
- Smell: strong and penetrating.
- Color: white to pale yellow, shades of brown up to yellow.
- Taste and aroma: has a distinct flavor and firm, it melts in your mouth leaving a very strong flavor, tending to the spicy lamb rennet.
The smell and aroma reminiscent of the scent of aromatic essences of the Mediterranean.
With the maturation of the flavor and fragrance gradually tend to become more determined, especially with aging in the cellar.

The peculiarity of this product is derived from the presence of larvae in the forms of dairy small fly that is attracted by the irresistible aroma of the cheese.
In the production of cheese can be used a few tricks that tend to create conditions that favor the fly in the spawn.
Typically, the first arrangement is to reduce the time of the brine to obtain an amount of salt sufficient to prevent the development of unwanted bacterial fermentation but that does not remove the insect.
The cheeses are pressed is used loosely and sometimes the formation of small holes in the crust, adding a few drops of oil, with the dual aim to soften the crust and to attract the fly.
Another tactic is to limit the turning of the indispensable forms.
During these operations, as they are identified for forms that are involved in the attack Piophila casei, these will be separated and stored in a separate room.
Once born larvae, to facilitate its subsequent development, is used sometimes to the crumbling of the dough into shapes and often these are stacked, favoring the passage of the larvae from one form to another.
The Piophila casei has a dynamic population closely influenced by temperature, so it is essential that the thermal conditions of the storage rooms fall within those compatible with the life of the insect.
The first consequence of the assertions is that the production of Casu frazigu assumes a seasonal nature and covers a period that lasts from late spring to late fall depending on the season.
The rooms used for this production are characterized by microclimatic conditions, with particular reference to temperature and relative humidity of air, capable of positively influencing the activity of the fly.

Evidence that the techniques were practiced consistently and according to traditional rules for a period not less than 25 years:
In Sardinia, Casu frazigu is a product that has always accompanied the family production of cheese.
Some witnesses report that the shepherds of old, in the past, the time when everyone was making cheese at home, during the particularly favorable to the development of the fly, could be attacked more than 50% of the forms.
From time immemorial this particular production is highly sought after and not only by shepherds, but also by many lovers of this product that, far from being regarded with suspicion, meet new rows of fans that among the most passionate gourmet and curious tourists.