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Cheese from Italy, Sardegna
Made in 5 steps over 7.4 days – 9.5 days. The longest step, ripen, takes 7–9 days (ONAF) and runs at 4 °C (ONAF).
| Main step | 7–9 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| cow milk, whole, pasteurised 72 °C 20 s |
| Starter: added cultures |
Total time across the recorded steps: 7.4 days – 9.5 days
What changes: Pasteurised whole cow milk goes into the vat
C, whole, pasteurised 72 °C 20 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
Industrial pasteurised-cow version of the Sardinian pear-shaped pasta filata, mild and young.
Every number is labelled with how it is known. How this atlas is made
