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Cheese from Italy, Sardegna
Sardinian cow milk is pasteurised, soured with a Streptococcus thermophilus culture and set with liquid calf rennet. The hazelnut-size curd goes into perforated moulds and is kept warm for a few hours so it sours and drains, then it is brined about 3.5 hours. The rindless white cheese ripens about 15 days in a cold room.
| Whole cow milk from Sardinian farms | The Laore sheet gives raw milk from Sardinian farms; ONAF says whole cow milk[laore-sheet][onaf-sheet] |
| Selected starter culture (Streptococcus thermophilus) | [onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt (brine) | [laore-sheet] |
| Natamycin (E235) and calcium sorbate (E203) | Antifungal surface treatment; the surface is not edible[onaf-sheet] |
| Starter | selected Streptococcus thermophilus culture |
Total time across the recorded steps: 15 days
What changes: The milk is heated to 72 °C for 20 seconds
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
Sardinian cow milk is pasteurised, soured with a Streptococcus thermophilus culture and set with liquid calf rennet. The hazelnut-size curd goes into perforated moulds and is kept warm for a few hours so it sours and drains, then it is brined about 3.5 hours. The rindless white cheese ripens about 15 days in a cold room. Made in 7 steps over 15 days. The longest step, ripen cold, takes 15 days (Laore Sardegna (regional agricultural develop…) and runs at 4 °C (Laore Sardegna (regional agricultural develop…). Streptococcus thermophilus does most of the fermenting.
| Main step | 15 daysReported[laore-sheet] | Ripen cold |
|---|---|---|
| Temperature | 4 °CReported[laore-sheet] | Ripen cold |
| Acidity | pH 5–5.2Reported[onaf-sheet] | Sour in warm moulds (stufatura) |
An Italico-type soft cheese from the dairy of a 1930s land-reclamation company. It is soured with a Streptococcus thermophilus culture in warm moulds and ripens 15 days at 4 °C.
The milk is pasteurised at 72 °C, and the cheese is ripened and kept at 4 °C or colder. The sheet records an HACCP plan with chemical and microbial checks on the finished cheese.
Every number is labelled with how it is known. How this atlas is made
Dolcesardo began at the end of the 1930s as one of the first products of the dairy founded in 1937 by Società Bonifiche Sarde, the land-reclamation company of Arborea; the farmers' cooperative took it over in 1956. A 1945 advert announced its return after the war.
