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Cheese from Italy, Sardegna
Ewe colostrum, the thick milk of the first 4–5 days after lambing, is warmed to 35 °C, set with liquid calf rennet under wool blankets into one compact mass and pressed by hand in a perforated cylinder. The cheese is dipped for a few minutes in the boiling whey left from making colostrum ricotta, pressed again, brined 24 hours and dried 4–5 days. It is eaten within about a week, often grilled.
| Raw ewe colostrum | Only available for 4–5 days after a lamb is born; filtered before use[pat-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt, as saturated brine | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 5 days – 6 days
What changes: Rennet goes into ewe colostrum warmed to 35 °C and is stirred in
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
Ewe colostrum, the thick milk of the first 4–5 days after lambing, is warmed to 35 °C, set with liquid calf rennet under wool blankets into one compact mass and pressed by hand in a perforated cylinder. The cheese is dipped for a few minutes in the boiling whey left from making colostrum ricotta, pressed again, brined 24 hours and dried 4–5 days. It is eaten within about a week, often grilled. Made in 6 steps over 5 days – 6 days. The longest step, dry and eat fresh, takes 4–5 days (Laore Sardegna (regional agricultural develop…).
| Main step | 4–5 daysReported[pat-sheet][onaf-sheet] | Dry and eat fresh |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet][onaf-sheet] | Warm the colostrum and add rennet |
Made only from ewe colostrum, which sets into a single compact block that is never cut. The pressed cheese is scalded in the boiling whey of the colostrum ricotta made right after it.
Made from raw colostrum and eaten within about a week, or frozen. The few-minute dip in boiling whey, brining and cold storage at 4–6 °C are part of the method, but the sources do not test how far they lower the risk. WHO says most brucellosis cases come from unpasteurised milk or cheese from infected goats or sheep. 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
Laore says colostrum was mainly given to children and the old as a rich food, and the cheese has always been a delicacy because colostrum is scarce and the cheese keeps only a short time. It is now made by herders and small family dairies.
