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Cheese from Italy, Sardegna
Made in 6 steps over 9 days. The longest step, ripen, takes up to 8 days (ONAF) and runs at 4–6 °C (ONAF).
| Main step | up to 8 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4–6 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| sheep milk, colostrum (first 4–5 d after lambing), raw, whole |
Total time across the recorded steps: 9 days
What changes: Sheep colostrum goes into the vat
S colostrum (first 4–5 d after lambing), 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
Made from ewe colostrum, which sets into one compact mass; the formed cheese is scalded in hot ricotta whey.
Every number is labelled with how it is known. How this atlas is made
