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Cheese from Italy, Sardegna
These are raw-milk pecorini made only from the milk of the black, horned Nera di Arbus sheep of south-west Sardinia. The milk is set with kid or lamb rennet at no more than 35 °C, and the wheels are brined and ripened from under 60 days to over a year. In the old one-room cheese hut the smoke of the hearth flavoured the wheels. Made in 6 steps over 2 months. The longest step, ripen, sometimes in smoke, takes up to 2 months (Regione Sardegna 2016). Native lactic flora of the raw sheep milk does most of the fermenting.
| Main step | up to 2 monthsSet[sardegna-pat][onaf-sheet] | Ripen, sometimes in smoke |
|---|---|---|
| Temperature | 4–5 °CSet[sardegna-pat][onaf-sheet] | Milk and chill |
| Raw whole milk of Nera di Arbus sheep · From one or two milkings; in dairies kept in a chilled tank at 4–5 °C[sardegna-pat][onaf-sheet] |
| Kid or lamb rennet paste[sardegna-pat][onaf-sheet] |
| Salt · Brine, or dry salt in the cheese hut[sardegna-pat] |
| No starter · The sheet lists no additions to the raw milk[onaf-sheet] |
| Starter: none; raw-milk flora |
Total time across the recorded steps: 2 months
What changes: Milk of the black Arbus sheep is kept cold until cheesemaking
Output: raw whole sheep milk.
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
The milk must come from Nera di Arbus sheep only, a rustic black breed with horns whose milk gives a higher cheese yield than the common Sarda breed. In the traditional cheese hut the wheels were scalded with hot whey and ripened in hearth smoke.
The cheese is made from raw milk, with no heat treatment.
Every number is labelled with how it is known. How this atlas is made
Old people in Arbus describe Nera di Arbus flocks and their cheese over 100 years ago. The breed was kept for its black wool, woven into orbace cloth. Dairies took over most making from the 1960s.
