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Cheese from Italy, Sardegna
Raw Sarda ewe milk is warmed to 34–35 °C in a copper pot over the fire and set with calf rennet. The drained curd sours for 18–24 hours, then is cut, worked by hand in water at 80–90 °C into a pear with a knob, brined and hung in pairs. It can be eaten after a week.
| Raw whole ewe milk | Sarda breed, taken to the dairy room straight after milking[pat-casizolu-pecora][onaf-casizolu-pecora] |
| Liquid calf rennet | [pat-casizolu-pecora][onaf-casizolu-pecora] |
| Sea salt | For the brine[pat-casizolu-pecora] |
Total time across the recorded steps: 8 days – 8.2 days
What changes: Starting material: fresh raw ewe milk, warmed in a copper pot
Output: warm raw ewe 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
Raw Sarda ewe milk is warmed to 34–35 °C in a copper pot over the fire and set with calf rennet. The drained curd sours for 18–24 hours, then is cut, worked by hand in water at 80–90 °C into a pear with a knob, brined and hung in pairs. It can be eaten after a week. Made in 7 steps over 8 days – 8.2 days. The longest step, hang in pairs to ripen, takes at least 7 days (Laore Sardegna (regional agricultural develop…) and runs at up to 25 °C (Laore Sardegna (regional agricultural develop…).
| Main step | at least 7 daysReported[pat-casizolu-pecora][onaf-casizolu-pecora] | Hang in pairs to ripen |
|---|---|---|
| Temperature | up to 25 °CReported[pat-casizolu-pecora][onaf-casizolu-pecora] | Hang in pairs to ripen |
It is the ewe-milk form of the Sardinian pear-shaped casizolu, which is usually cow milk. ONAF's Casizolu sheet says small amounts are also made with mixed cow and ewe milk or ewe milk alone, though the work is harder. It is made from January to October and is often eaten young, from one week.
The milk is raw. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the method has been stable for more than 25 years. The changes are gas burners in place of the wood fire, and bought rennet in place of rennet made on the farm.
