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Cheese from Italy, Sardegna
Made in 5 steps over 20 days – 30 days. The longest step, ripen, takes 20–30 days (ONAF) and runs at 7–8 °C (ONAF).
| Main step | 20–30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 7–8 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| sheep milk, whole, pasteurised |
| Starter: dairy-made milk starter (lattoinnesto): pasteurised ewe milk at ~45 °C, optionally with native thermophilic strains, incubated 40–42 °C ~18–20 h (~45–50 °SH) |
Total time across the recorded steps: 20 days – 30 days
What changes: Pasteurised whole sheep milk goes into the vat
S, whole, pasteurised
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
Soft square ewe cheese created in 1966, dusted with potato starch; can be frozen for ~6 months.
Every number is labelled with how it is known. How this atlas is made
