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Cheese from Italy, Sardegna
Goat or ewe milk at about 35 °C, sometimes with a natural whey starter, is set with rennet in 8–15 minutes and left 4–5 hours to firm. The curd is sliced and left under its whey for about a day to sour, then cut into slabs. It is eaten fresh within days, or dried, lightly salted and kept for months in saturated brine, where it turns salty and sharp.
| Whole goat or ewe milk | Raw on the farm; thermised or pasteurised in small dairies[pat-axedu][onaf-axedu] |
| Natural whey starter (siero-fermenti) | Optional; the previous make's whey left to sour about 24 hours as it cools from 34–36 °C to room temperature[pat-axedu][onaf-axedu] |
| Calf rennet, or kid or lamb rennet paste | [pat-axedu][onaf-axedu] |
| Salt | A light dry salting, then saturated brine, only for the aged form[pat-axedu][onaf-axedu] |
| Starter | optional natural whey starter: previous whey left to sour ~24 h, cooling from 34–36 °C to ambient |
Total time across the recorded steps: 2.7 days – 3.2 days
What changes: Goat or ewe milk is warmed, and soured whey from the last make may go in
ONAF gives the setting temperature as room temperature, and says the work is done, where possible, without changing the milk's natural acidity.
Microbes at work in this step
soured whey from the last make can be added as a starter
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
Goat or ewe milk at about 35 °C, sometimes with a natural whey starter, is set with rennet in 8–15 minutes and left 4–5 hours to firm. The curd is sliced and left under its whey for about a day to sour, then cut into slabs. It is eaten fresh within days, or dried, lightly salted and kept for months in saturated brine, where it turns salty and sharp. Made in 6 steps over 2.7 days – 3.2 days. The longest step, drain on mats and salt lightly, for keeping, takes 36 h – 2 days (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 36 h – 2 daysReported[onaf-axedu] | Drain on mats and salt lightly, for keeping |
|---|---|---|
| Temperature | 35 °CReported[pat-axedu] | Warm the milk, with whey starter if used |
The curd sets slowly and is cut into slices that sour and drain under their own whey for about a day. It is kept under whey (fresh) or, after drying on mats and a light dry salting, in saturated brine (aged). Aged Fìscidu flavours soups and, in Ogliastra, the filling of potato ravioli.
The farm form is raw milk; small dairies use thermised or pasteurised milk. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
Laore cites M. L. Wagner's La vita rustica (first edition 1921) for the traditional method, and ONAF says the word casu is already cited in that edition. ONAF says shepherds historically ate this cheese for breakfast. Axedu means vinegar in Campidanese Sardinian, after the cheese's sourness.
