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Cheese from Italy, Sardegna
Whole cow milk, best in autumn from cows late in lactation, is set with calf rennet or kid rennet paste at about 33–38 °C in 30–50 minutes. The curd is cut to hazelnut size, crumbled into moulds, turned, wrapped in cotton cloth and lightly pressed, then salted for a few hours. The flat soft cheese ripens about 13–20 days and grows a thin deep-yellow rind.
| Whole cow milk from Sardinian herds | Best in autumn, from cows late in lactation; raw, or pasteurised if its origin is not known; rarely sheep milk[pat-sheet][onaf-sheet] |
| Starter — freeze-dried thermophilic cultures, young whey starter (2.5%) or natural whole yoghurt (1.5%)2.5% or 1.5% | [onaf-sheet] |
| Liquid calf rennet, or sometimes kid rennet paste | [pat-sheet] |
| Fine salt, or brine | [pat-sheet][onaf-sheet] |
| Starter | freeze-dried thermophilic cultures, young whey starter or natural yoghurt (ONAF) |
Total time across the recorded steps: 14 days – 22 days
What changes: Starter goes into whole cow milk in the vat and begins to work
The milk is used raw, or pasteurised when its hygiene and origin are not known.
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 cow milk, best in autumn from cows late in lactation, is set with calf rennet or kid rennet paste at about 33–38 °C in 30–50 minutes. The curd is cut to hazelnut size, crumbled into moulds, turned, wrapped in cotton cloth and lightly pressed, then salted for a few hours. The flat soft cheese ripens about 13–20 days and grows a thin deep-yellow rind. Made in 7 steps over 14 days – 22 days. The longest step, ripen briefly, takes 13–20 days (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 12–14 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 13–20 daysReported[onaf-sheet] | Ripen briefly |
|---|---|---|
| Temperature | 12–14 °CReported[onaf-sheet] | Ripen briefly |
ONAF calls it unique in Sardinia in its kind, a cheese of cow milk, classically made in autumn from the fat milk of cows late in lactation. Laore derives the name from Latin fresus, flattened.
Milk of unknown origin is pasteurised; raw milk is used otherwise, and the cheese is eaten young. 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 cites Prof. Fascetti, who described Fresa in the journal L'Industria Lattiera e Zootecnica in 1908, and links the name to Latin fresus; the cheese may date from Roman times.
