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Cheese from Italy, Sardegna
Made in 3 steps over 30 days. The longest step, mould and salt, takes at least 30 days (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 4–6 °CReported[onaf][onaf-sheet][pat-sheet] | Ripen |
| sheep, goat or milk, mixed S-G ricotta |
Total time across the recorded steps: 30 days
What changes: Sheep milk goes into the vat
S, G or mixed S-G ricotta
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
Creamy, sharp fermented ricotta spread on toasted bread; closing the demijohn with a plastic cap instead of cloth gives a sweet version.
Every number is labelled with how it is known. How this atlas is made
