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Cheese from Italy, Sardegna
Raw whole milk of Brown or Bruno-Sarda cows, sometimes with a whey starter from the day before, is set with calf rennet at 35–38 °C in 20–30 minutes. The curd is broken to rice or maize size, semi-cooked to 48 °C, shaped under the whey into a long cylinder, cut into portions, pressed about 8 hours and brined. After 10 days of drying it ripens over 90 days, and propionic bacteria give it even eyes.
| Raw whole cow milk of Brown or Bruno-Sarda cows | [pat-sheet][onaf-sheet] |
| Whey starter made from the previous day's wheysometimes | [pat-sheet] |
| Calf rennet | [pat-sheet] |
| Salt, as saturated brine | [pat-sheet] |
| Olive oil | For oiling the rind during ripening[pat-sheet] |
| Starter | sometimes a whey starter from the previous day's make |
Total time across the recorded steps: 3.3 months
What changes: Calf rennet goes into raw milk at 35–38 °C, which sets in 20–30 minutes
The raw milk is filtered, and a whey starter from the day before is sometimes added.
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
Raw whole milk of Brown or Bruno-Sarda cows, sometimes with a whey starter from the day before, is set with calf rennet at 35–38 °C in 20–30 minutes. The curd is broken to rice or maize size, semi-cooked to 48 °C, shaped under the whey into a long cylinder, cut into portions, pressed about 8 hours and brined. After 10 days of drying it ripens over 90 days, and propionic bacteria give it even eyes. Made in 8 steps over 3.3 months. The longest step, ripen in a cellar, takes at least 3 months (Regione Autonoma della Sardegna). Propionic acid bacteria, which form the even, spread eyes does most of the fermenting.
| Main step | at least 3 monthsReported[pat-sheet][onaf-sheet] | Ripen in a cellar |
|---|---|---|
| Temperature | 35–38 °CReported[pat-sheet] | Set with calf rennet |
A Gruyère-style cheese made only in Ozieri since the later 1800s, when Brown Swiss cattle and Swiss bulls came to the area. The curd is shaped under the whey into a log and cut, and propionic bacteria open its eyes.
Made from raw milk, then brined, dried and ripened more than 90 days. ANSES names Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli as hazards of raw-milk cheeses and tells pregnant women, young children, people over 65 and people with weak immunity to avoid them, apart from cooked pressed kinds such as Gruyère.
Every number is labelled with how it is known. How this atlas is made
The regional sheet links the cheese to Brown Swiss cattle and Swiss bulls brought to Ozieri in the second half of the 1800s, and to local makers' contact with Gruyère cheesemakers. A Ministry of Agriculture dairy course at Sassari mentioned it in 1898–1899.
