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Cheese from Italy, Sardegna
A soft, square ewe-milk cheese worked out in the 1960s at the Sardinian dairy research institute. Pasteurised milk is seeded with a milk starter made in the dairy, set with calf rennet at about 36 °C, and the hazelnut-sized curd is put into square moulds kept warm and humid to sour and drain. The blocks are brined about 1 hour per kg and ripen 20–30 days at about 8 °C.
| Whole ewe milk | Filtered and pasteurised[pat-sheet] |
| Milk starter (lattoinnesto) made in the dairy | Pasteurised ewe milk cooled to about 45 °C, sometimes seeded with native thermophilic lactic strains, incubated at 40–42 °C for about 18–20 hours to about 45–50 °SH[pat-sheet] |
| Calf rennet | [pat-sheet] |
| Salt | As a brine[pat-sheet] |
| Potato starch | Dusted on the surface before sale to dry the rind[pat-sheet] |
| Starter | milk starter made in the dairy from pasteurised ewe milk, sometimes seeded with native thermophilic lactic bacteria |
Total time across the recorded steps: 21 days – 31 days
What changes: A batch of ewe milk sours into the dairy's own starter
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
A soft, square ewe-milk cheese worked out in the 1960s at the Sardinian dairy research institute. Pasteurised milk is seeded with a milk starter made in the dairy, set with calf rennet at about 36 °C, and the hazelnut-sized curd is put into square moulds kept warm and humid to sour and drain. The blocks are brined about 1 hour per kg and ripen 20–30 days at about 8 °C. Made in 8 steps over 21 days – 31 days. The longest step, ripen, takes 20–30 days (Laore Sardegna (Agenzia regionale per lo svil…) and runs at 8 °C (Laore Sardegna (Agenzia regionale per lo svil…).
| Main step | 20–30 daysReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 8 °CReported[pat-sheet] | Ripen |
It is a recipe worked out at a dairy research institute in the 1960s. It is made from pasteurised milk with the dairy's own starter, shaped square, and can be frozen for months.
Made from pasteurised milk and kept at 4–5 °C after ripening, or frozen for up to 6 months.
Every number is labelled with how it is known. How this atlas is made
The method was worked out in the 1960s at the Istituto Zootecnico e Caseario per la Sardegna. The sheet cites Murgia, Marcialis and Casu, Scienza e Tecnica Lattiero-Casearia, 1966. Several Sardinian dairies have made it since the 1970s.
