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Cheese from Italy, Sardegna
Made in 5 steps over 15 days – 30 days. The longest step, ripen, takes 15–30 days (ONAF). Salt is 18–20 % (ONAF).
| Main step | 15–30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 72 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| Salt | 18–20 %Reported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| goat milk, (Sarda breed), whole; thermised or pasteurised 72 °C 15 s |
| Starter: native Streptococcus thermophilus + Lactobacillus bulgaricus strains isolated by the Istituto Zootecnico e Caseario della Sardegna |
Total time across the recorded steps: 15 days – 30 days
What changes: Pasteurised whole goat milk goes into the vat
G (Sarda breed), whole; thermised or pasteurised 72 °C 15 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 Sardinian goat table cheese in a distinctive hexagonal shape.
Every number is labelled with how it is known. How this atlas is made
