Casizolu

Sardinia is sheep country, but the Montiferru a few kilometres from Oristano also keeps an old and highly regarded stretched-curd cheese of cow's milk. It was women's work: fresh milk, the curd then worked in hot water into the rounded pear shape that is its signature. Past a couple of months' ageing it puts green, grassy, buttermilk notes together with something of woods and leaves and finishes faintly of almond.