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Fermented milk from Sardinia, Italy
firm, acidic, lightly alcoholic sheep/goat fermented milk. Made in 3 steps over 12 h. The longest step, incubate, takes 12 h (Manis C 2025) and runs at 35 °C (Manis C 2025). Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus do most of the fermenting.
| Main step | 12 hReported[manis2025] | Incubate |
|---|---|---|
| Temperature | 35 °CReported[manis2025] | Incubate |
| Acidity | pH 6.6–6.7Typical | Pasteurise sheep milk (modern farm practice) |
| sheep or goat milk |
| Starter: backslop: 10–15 % w/v of previous gioddu, or whey (with or without curd pieces) from raw-milk cheesemaking; traditional 'sa madrighe' starter reported; historically bread dough or fig latex drops |
Total time across the recorded steps: 12 h
What changes: Sheep milk is pasteurised at 71 °C for 15 s
Output: pasteurised milk.
Microbes at work in this step
most raw flora killed
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
Pasteurisation now required for sale (EU Reg 853/2004).
Every number is labelled with how it is known. How this atlas is made
The only Italian fermented milk on the national register of traditional agri-food products (PAT; G.U. no. 168, 22 July 2015). In ancient times probably spontaneous or started with bread dough or fig latex.
