Axridda, also called su casu cun s’axridda is a Sardinian cheese made either with raw sheep milk or a combination of sheep and goat milk, and either calf, lamb, or goat kid rennet. Nowadays it is mainly produced in the area around Gerrei, in the province of Cagliari.
This cheese is special because it is covered with clay on the 60th day of maturation. The clay serves as a natural insulator, protecting the cheese from high temperatures and insects, at the same time keeping it moist and reducing otherwise necessary interventions such as washing the rind with oil or turning it repeatedly on the aging shelves. The cheese has a buttery texture, which is somewhat unusual for an aged, hard cheese, while the flavor is complex, slightly sweet, with hints of herbs and dried fruits.
The size of the wheel varies from 3 to 4,5 kg.
