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Cheese from Italy, Sardegna
Made in 5 steps over 8.3 h – 8.5 h. The longest step, mould and salt, takes 8 h (ONAF).
| Main step | 8 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 35–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (Bruna or Bruno-Sarda), raw, whole |
| Starter: sometimes dairy whey starter from previous make |
Total time across the recorded steps: 8.3 h – 8.5 h
What changes: Raw whole cow milk goes into the vat
C (Bruna or Bruno-Sarda), 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
Sardinian Gruyère-style cow cheese with even propionic eyes; mild and slightly bitter young, sharper with age.
Every number is labelled with how it is known. How this atlas is made
