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Cheese from Italy, Sardegna
Made in 5 steps over 24 h. The longest step, cut and drain the curd, takes 24 h (ONAF).
| Main step | 24 hReported[onaf][onaf-sheet][pat-sheet] | Cut and drain the curd |
|---|---|---|
| Temperature | 35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat or sheep milk, (Sarda breed), whole; raw (farm) or thermised/pasteurised (small dairies) |
| Starter: optional natural whey starter: previous whey left to sour ~24 h, cooling from 34–36 °C to ambient |
Total time across the recorded steps: 24 h
What changes: Raw or pasteurised whole goat or sheep milk goes into the vat
G or S (Sarda breed), whole; raw (farm) or thermised/pasteurised (small dairies)
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
Long-set acid curd kept under whey or brine rather than moulded; the brine-aged form (Fiscidu) is a sharp seasoning for soups and Ogliastra potato ravioli.
Every number is labelled with how it is known. How this atlas is made
