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Cheese from Italy, Sardegna
Made in 6 steps over 16 days. The longest step, ripen, takes at least 15 days (ONAF).
| Main step | at least 15 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 37–39 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| Acidity | pH 5.1–5.3Reported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| goat milk, whole; raw (artisan) or pasteurised (industrial) |
| Starter: scotta-innesto from previous make |
Total time across the recorded steps: 16 days
What changes: Raw or pasteurised whole goat milk goes into the vat
G, whole; raw (artisan) or pasteurised (industrial)
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
Semi-cooked Sardinian goat wheel, sweet with goaty notes that grow with age.
Every number is labelled with how it is known. How this atlas is made
