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Cheese from Italy, Sardegna
Whole ewe milk is pasteurised, cooled to 35–36 °C and set with calf rennet in about 30 minutes. The curd is broken to walnut size, packed into perforated moulds and kept warm and humid so it sours and drains, then briefly brined. It is sold within a week, wrapped in parchment and kept at 4–6 °C, for grilling or as a filling.
| Whole ewe milk, pasteurised | [pat-friscu][onaf-friscu] |
| Liquid calf rennet | [pat-friscu][onaf-friscu] |
| Salt | A short brining[onaf-friscu] |
Total time across the recorded steps: 30 min
What changes: Whole ewe milk is pasteurised, then cooled to 35–36 °C
Output: pasteurised milk at setting temperature.
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
Whole ewe milk is pasteurised, cooled to 35–36 °C and set with calf rennet in about 30 minutes. The curd is broken to walnut size, packed into perforated moulds and kept warm and humid so it sours and drains, then briefly brined. It is sold within a week, wrapped in parchment and kept at 4–6 °C, for grilling or as a filling. Made in 6 steps over 30 min. The longest step, set with calf rennet, takes 30 min (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 30 minReported[onaf-friscu] | Set with calf rennet |
|---|---|---|
| Temperature | 35–36 °CReported[pat-friscu][onaf-friscu] | Pasteurise and cool the milk |
It is a fresh ewe caciotta made from pasteurised milk and sold within a week. It is meant for cooking, as the cheese in Sardinian formaggelle pastries and ravioli, more than for the table.
The milk is pasteurised and the cheese is sold within a week. The regional sheet keeps it in the fridge at 4–6 °C.
Every number is labelled with how it is known. How this atlas is made
Dairy records and spoken accounts show the same method for more than 25 years. It is made from February to September.
