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Cheese from Italy, Sardegna
Made in 5 steps over 8 days – 8.2 days. The longest step, ripen, takes 7 days (ONAF) and runs at up to 25 °C (ONAF).
| Main step | 7 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | up to 25 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| sheep milk, (Sarda breed), raw, whole |
Total time across the recorded steps: 8 days – 8.2 days
What changes: Raw whole sheep milk goes into the vat
S (Sarda breed), raw, whole
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
Ewe-milk version of the pear-shaped Sardinian pasta filata, eaten young; sweet when young, sharper with age.
Every number is labelled with how it is known. How this atlas is made
