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Cheese from Italy, Sardegna
Made in 5 steps over 7 days. The longest step, ripen, takes up to 7 days (ONAF) and runs at 4–6 °C (ONAF).
| Main step | up to 7 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4–6 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| sheep milk, whole, pasteurised |
Total time across the recorded steps: 7 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
Small fresh ewe caciotta made for grilling over embers and as filling for Sardinian formaggelle and ravioli.
Every number is labelled with how it is known. How this atlas is made
