@bittantis
In this period when I come back home I have always a big desire: to eat a portion of "casu axedu" ( literally: acid cheese). It's a traditional and artisan sardinian cheese, made using fresh goat milk, rennet and enzymes. It reminds to the taste of yogurt, but different. And if you dry it with salt it becomes "casu 'e fitta", the perfect ingredient to add to the minestrone soup.
3 comments
Che bontà!
😊
I can imagine, it can be a good additional in a minestrone soup. But having by itself, maybe interesting but as you just mentioned it taste like yoghurt then it must be good😄