SU CASU IN FILIXI – SEULO – 21 TO 22 JULY

And ‘an initiative that aims to enhance a cheese Seulese traditional food and a few other countries Sardinian inland.
It ‘a soft cheese. Its uniqueness lies in the use of the leaves of wild fern that contact flavored cheese. Besides its unique taste of curious originality of production and its appearance at the time of its consummation.
Icons from baroque engraved ferns ferns recalls fossil imprinted in black coal mining, but in this case, the backing is a white curd cheese with an antique flavor.
It is prepared in the summer months between June and August using the milk of goat and sheep milk, mix well, which is this time of year a lot of fat and therefore suitable for this type of preparation. The high mountain pastures rich in herbs give the milk smells intense essential for the production of this mountain cheese.

More details on the specific character or authenticity of this product may have during the festival in production laboratories and tasting that will be specifically adapted. Also planned a hike on the mountain top Perdedu.