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Cheese from Italy, Sardegna
Made in 4 steps over 50 min. The longest step, set the curd, takes 35 min (ONAF) and runs at 37–38 °C (ONAF).
| Main step | 35 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 37–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (late-lactation, high fat), whole; raw or pasteurised if origin unknown; rarely S |
| Starter: freeze-dried thermophilic culture, or young whey starter (2.5%), or natural whole yoghurt (1.5%); ~35 min before rennet |
Total time across the recorded steps: 50 min
What changes: Raw or pasteurised whole cow milk goes into the vat
C (late-lactation, high fat), whole; raw or pasteurised if origin unknown; rarely S
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
Soft, buttery cow cheese made in autumn ('de attunzu') from fat late-lactation milk; said to date to Roman times.
Every number is labelled with how it is known. How this atlas is made
