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Cheese from Italy, Sardegna
These are raw-milk pecorini made only from the milk of the black, horned Nera di Arbus sheep of south-west Sardinia. The milk is set with kid or lamb rennet at no more than 35 °C, and the wheels are brined and ripened from under 60 days to over a year. In the old one-room cheese hut the smoke of the hearth flavoured the wheels.
| Raw whole milk of Nera di Arbus sheep | From one or two milkings; in dairies kept in a chilled tank at 4–5 °C[sardegna-pat][onaf-sheet] |
| Kid or lamb rennet paste | [sardegna-pat][onaf-sheet] |
| Salt | Brine, or dry salt in the cheese hut[sardegna-pat] |
What changes: Milk of the black Arbus sheep is kept cold until cheesemaking
Output: raw whole sheep 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
These are raw-milk pecorini made only from the milk of the black, horned Nera di Arbus sheep of south-west Sardinia. The milk is set with kid or lamb rennet at no more than 35 °C, and the wheels are brined and ripened from under 60 days to over a year. In the old one-room cheese hut the smoke of the hearth flavoured the wheels. Lactic acid bacteria and enterococci, mainly Lactococcus lactis ssp. lactis, Enterococcus faecium, Lactobacillus plantarum and the Lactobacillus casei group, as found in the related Sardinian raw ewe-milk cheese Fiore Sardo made without starter does most of the fermenting.
| Temperature | 4–5 °CReported[sardegna-pat][onaf-sheet] | Milk and chill |
|---|
The milk must come from Nera di Arbus sheep only, a rustic black breed with horns whose milk gives a higher cheese yield than the common Sarda breed. In the traditional cheese hut the wheels were scalded with hot whey and ripened in hearth smoke.
The cheese is made from raw milk, with no heat treatment, and the short-ripened type is eaten within 60 days. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main raw-milk cheese hazards. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
Old people in Arbus describe Nera di Arbus flocks and their cheese over 100 years ago. The breed was kept for its black wool, woven into orbace cloth. From the 1960s dairies and mini-dairies appeared and the same cheeses are still made, with small changes in equipment and for hygiene rules.
