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Cheese from Italy, Sardegna
Made in 3 steps over 18 h – 23 h. The longest step, mould and salt, takes 18–22 h (ONAF) and runs at 4–5 °C (ONAF).
| Main step | 18–22 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 4–5 °CReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| sheep milk, whey from pecorino making, cloth-filtered |
Total time across the recorded steps: 18 h – 23 h
What changes: Sheep whey from cheesemaking goes into the vat
S whey from pecorino making, cloth-filtered
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
Standard fresh Sardinian ewe-whey ricotta, sweet and flaky.
Every number is labelled with how it is known. How this atlas is made
