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Cheese from Italy, Sardegna
Made in 5 steps over 15 days – 30 days. The longest step, ripen, takes 15–30 days (ONAF) and runs at 8–10 °C (ONAF). Salt is 23 % (ONAF).
| Main step | 15–30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 8–10 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| Salt | 23 %Reported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| goat milk, (Sarda breed), whole; thermised or pasteurised 72 °C 15 s |
| Starter: mesophilic culture dominated by Lactococcus lactis, plus Penicillium candidum spores, added at 30–35 °C; milk cools and acidifies 2 h |
Total time across the recorded steps: 15 days – 30 days
What changes: Pasteurised whole goat milk goes into the vat
G (Sarda breed), whole; thermised or pasteurised 72 °C 15 s
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sardinian goat lactic curd given a Camembert-style white mould; eaten fresh within 48 h or after 15–30 d bloomy.
Every number is labelled with how it is known. How this atlas is made
