In Ogliastra, in Jerzu, a town famous for its special Cannonau wine, the casu agedu is that of Cesare Sirigu. This company, award-winning in the 'Caprino d'Oro' competition, produces a curd of sheep's and mixed goat's milk that has Nuragic origins and is known as 'the shepherd's breakfast'.
In sheepfolds it is produced from late spring and all summer, when milk coagulates more easily. This delicate sheep's cheese, symbol of Sardinian tradition and simplicity, is cut into cubes and eaten by spoon or spread on carasau, guttiau or pistoccu bread.
Soft acid cheese, white as snow, packaged in slices like butter, is among the best natural intestinal regulators and indicated in many diets.