La Fruhe (Casu Axedu)
Fresh Sardinian sour cheese of sheep or goat milk, served young or preserved in brine until sharper and saltier.
Ingredients
Cheese
Optional brine
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Instructions
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If serving la fruhe fresh, drain it well and cut it into small irregular squares.
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Bring it to cool room temperature and serve it plain as a table cheese, or alongside rustic bread and olives.
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If you want a sharper preserved version, dissolve the salt in the water to make a light brine.
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Submerge the cheese fully in the brine, cover, and refrigerate it for 1 to 3 days, depending on how salty and firm you want it.
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Use the fresh version as a table cheese and the saltier aged version in soups or fillings.
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The Story Behind This Dish
In Sardinia, La Fruhe belongs on the Sardinian home table. I build it around casu axedu or another mild sour sheep’s milk cheese, water, and sea salt.
If serving la fruhe fresh, drain it well and cut it into small irregular squares. I bring it to cool room temperature and serve it plain as a table cheese, or alongside rustic bread and olives.
If you want a sharper preserved version, dissolve the salt in the water to make a light brine. I use the fresh version as a table cheese and the saltier aged version in soups or fillings.
Part of: The Sardinian Kitchen
Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide
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