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Cheese from Italy, Sardegna
Thermised or pasteurised whole milk of Sarda goats is seeded with a mesophilic starter and Penicillium candidum spores, left to sour as it cools, and set with a little calf rennet at 22–25 °C. After 16–20 hours the curd is cut into cubes, ladled into small moulds and salted, and the cheeses ripen 15–30 days in cool, humid cellars until a white mould felt covers them.
| Whole goat milk | Sarda breed; thermised, or pasteurised at 72 °C for 15 seconds[pat-sheet][onaf-sheet] |
| Mesophilic starter (latto-fermento) | Mainly Lactococcus lactis, with Penicillium candidum spores[pat-sheet] |
| Liquid calf rennet5–8 ml per 100 litres of milk | [pat-sheet] |
| Salt | Rubbed on dry, or a 23 % brine[pat-sheet] |
| Penicillium candidum spore suspension | Sprayed on the young cheeses[pat-sheet] |
| Starter | mesophilic lactic starter dominated by Lactococcus lactis, with Penicillium candidum spores |
Total time across the recorded steps: 18 days – 33 days
What changes: Whole goat milk is heated to kill its own microbes
Output: heat-treated whole goat milk.
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
Thermised or pasteurised whole milk of Sarda goats is seeded with a mesophilic starter and Penicillium candidum spores, left to sour as it cools, and set with a little calf rennet at 22–25 °C. After 16–20 hours the curd is cut into cubes, ladled into small moulds and salted, and the cheeses ripen 15–30 days in cool, humid cellars until a white mould felt covers them. Made in 7 steps over 18 days – 33 days. The longest step, ripen until the white felt grows, takes 15–30 days (Regione Sardegna 2016) and runs at 8–10 °C (Regione Sardegna 2016). Salt is 23 % (Regione Sardegna 2016). Lactococcus lactis and Penicillium candidum do most of the fermenting.
| Main step | 15–30 daysReported[pat-sheet] | Ripen until the white felt grows |
|---|---|---|
| Temperature | 8–10 °CReported[pat-sheet] | Ripen until the white felt grows |
| Salt | 23 %Reported[pat-sheet] | Salt both faces |
It is a slow, mostly acid-set curd with a white mould rind, a recipe worked out by the Sardinian dairy research institute at Olmedo in the early 1980s.
The milk is thermised or pasteurised. The NHS says soft mould-ripened cheeses can carry listeria and must be cooked thoroughly before pregnant women eat them.
Hazards the sources name: Listeria monocytogenes, the risk the NHS names for soft mould-ripened cheeses.
Every number is labelled with how it is known. How this atlas is made
The Istituto Zootecnico e Caseario della Sardegna at Olmedo worked out the method in the early 1980s, and the University of Sassari described it in the early 1990s. Production is limited, and the area where it is eaten is San Nicolò Gerrei and Meana Sardo.
