Kenadolzu, Sardinian goat cheese - Luigi Biddau - Sardinia food export
Kenadolzu (Vespers, in Sardinian). Goat cheese, made from raw milk, broken dough. The cheese undergoes an acid-rennet coagulation (acid coagulation), is dry salted, and does not undergo the treatment in brine. This produces cheese penicillium candidum, a white mold that aging tends to green; to prevent his deposition, the mold is continuously suppressed by treatment of extra-virgin olive oil. It is this noble rot which gives certain flavors and aromas to the dough. Once, through such treatments based on olive oil, no longer produces this mold, the ripening of the cheese is almost completed (minimum 7 or 8 months).
Kenadolzu, Sardinian goat cheese - Luigi Biddau - Sardinia food export
Talk to the shepherd in this cheese we believe to be able to obtain a coagulation of the whey proteins (typical of cottage cheese), as it is easy to see some hints typical of cottage cheese.
Some forms of Kenadolzu develop a spontaneous internal marbling; where to find its place, the noble rot, breaks down the dough, reducing the spiciness of the goat cheese.
Size: about 2.5 kg. Height: about 10 cm. Diameter: 18 cm
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