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Cheese from Italy, Sardegna
Made in 4 steps over 2 days. The longest step, mould and salt, takes 24 h (ONAF).
| Main step | 24 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 60–70 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| sheep milk, whey (Sarda breed) |
Total time across the recorded steps: 2 days
What changes: Sheep whey from cheesemaking goes into the vat
S whey (Sarda breed)
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
Salted, pressed ewe ricotta smoked over the hearth; table or grating use.
Every number is labelled with how it is known. How this atlas is made
