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Cheese from Italy, Sardegna
Whole milk of Sarda goats is pasteurised or thermised and soured with native Streptococcus thermophilus and Lactobacillus bulgaricus strains, then set with liquid calf rennet at 36–38 °C. The curd is moulded in hexagonal moulds, soured 2.5–3 hours in a warm room and brined 2–3 hours. The soft cheese ripens 15–30 days at 6–8 °C.
| Whole milk of Sarda goats raised in Sardinia | [pat-sheet][onaf-sheet] |
| Milk starter of native Streptococcus thermophilus and Lactobacillus bulgaricus strains | Isolated and characterised by the Istituto Zootecnico e Caseario della Sardegna[pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt (brine of 18–20 °Bé) | [pat-sheet][onaf-sheet] |
| Starter | native Streptococcus thermophilus + Lactobacillus bulgaricus strains isolated by the Istituto Zootecnico e Caseario della Sardegna |
Total time across the recorded steps: 15 days – 30 days
What changes: The goat milk is heated to 72 °C for 15 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
Whole milk of Sarda goats is pasteurised or thermised and soured with native Streptococcus thermophilus and Lactobacillus bulgaricus strains, then set with liquid calf rennet at 36–38 °C. The curd is moulded in hexagonal moulds, soured 2.5–3 hours in a warm room and brined 2–3 hours. The soft cheese ripens 15–30 days at 6–8 °C. Made in 6 steps over 15 days – 30 days. The longest step, ripen cold, takes 15–30 days (Regione Sardegna 2016) and runs at 6–8 °C (Regione Sardegna 2016). Streptococcus thermophilus and Lactobacillus bulgaricus do most of the fermenting.
| Main step | 15–30 daysReported[pat-sheet][onaf-sheet] | Ripen cold |
|---|---|---|
| Temperature | 6–8 °CReported[pat-sheet][onaf-sheet] | Ripen cold |
A soft Sardinian goat cheese with a hexagonal shape, made with native strains isolated by the regional dairy institute. It sours a few hours in a warm room and ripens only 15–30 days.
The milk is pasteurised or thermised, and the cheese ripens at 6–8 °C.
Every number is labelled with how it is known. How this atlas is made
The Istituto Zootecnico e Caseario della Sardegna developed the method in the early 1980s and spread it through goat-farming magazines and fairs. In that period it was made mainly in industrial cooperative plants, especially in Ogliastra, Sarrabus Gerrei, Monte Linas, Barbagia and Baronia.
