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Cheese from Italy, Sardegna
Fresh raw goat or ewe milk is set at milking warmth with kid or lamb rennet paste in about half an hour. The uncut curd is ladled in thin layers between fern tips into a cloth-lined container, tied up and hung for a few hours to drain. It is not salted and is eaten within about two days, the fern pattern printed in the white curd.
| Raw whole goat or ewe milk | Summer milk, June to August, just milked[pat-filixi][onaf-filixi] |
| Kid or lamb rennet paste | [pat-filixi][onaf-filixi] |
| Fresh fern tips (soft shield fern, Polystichum setiferum) | Cut, washed and dried before the make; considered toxic (see safety)[onaf-filixi] |
| No salt | [onaf-filixi] |
Total time across the recorded steps: 2.5 h
What changes: Starting material: fresh fern tips, washed and dried
Tips of healthy fern fronds are cut, washed and left to dry before milking.
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
Fresh raw goat or ewe milk is set at milking warmth with kid or lamb rennet paste in about half an hour. The uncut curd is ladled in thin layers between fern tips into a cloth-lined container, tied up and hung for a few hours to drain. It is not salted and is eaten within about two days, the fern pattern printed in the white curd. Made in 5 steps over 2.5 h. The longest step, tie and hang to drain, takes at least 2 h (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | at least 2 hReported[onaf-filixi] | Tie and hang to drain |
|---|---|---|
| Temperature | 35 °CReported[onaf-filixi] | Set with rennet paste |
The curd is never cut or salted. It is built up in thin layers between fern leaves, drained for a few hours and eaten within two days, so it is barely ripened at all.
The milk is raw and the curd is not salted, so it is eaten within 36–48 hours or kept in the fridge. ONAF says the soft shield fern laid against the curd is considered toxic, which makes the cheese hard to sell. No source we read measures what passes from the fern into the curd, so this page records a tradition and is not a recipe to follow. 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
Herders made it in summer, when the milk is richest. Oral tradition says it has always existed, and the most recent written sources date from the early 1900s. A herder's fold is a one-room round hut (su pinnettu) with a conical roof of juniper or holm-oak beams covered with branches. The ferns helped the fresh curd drain so it could be eaten at once. It is now made only for home use or as a gift, under 300 kg a year, and in 2025 the PAT list renamed it "Casu in filixi – Formaggio in felce".
