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Cheese from Italy, Toscana
Raw whole milk of Sarda ewes is set in a copper or steel pot at 30–40 °C with rennet made only from wild cardoon flowers. The curd is broken with a spino, held warm under the whey, moulded by hand and dry-salted. It is sold from 7 days old (fresco) to more than 12 months (da asserbo), and stays sweet because the plant rennet sets the milk slowly.
| Raw whole milk of Sarda ewes | Worked within 48 hours of the first milking; never thermised[eu-application][onaf-sheet] |
| Vegetable rennet from the flowers of wild cardoon or wild artichoke (Cynara cardunculus)10–50 ml per 100 l of milk | [eu-application][onaf-sheet] |
| Thermophilic and/or mesophilic cultures, or whey from the previous make (optional) | [onaf-sheet] |
| Fine salt | [eu-application][onaf-sheet] |
| Olive oil, alone or with salt, and holm-oak or poplar ash (optional rind treatment) | [onaf-sheet][eu-application] |
| Starter | optional thermophilic and/or mesophilic cultures, or whey from the previous make |
Total time across the recorded steps: 17 days – 18 days
What changes: Raw ewe milk is warmed in a copper pot and cultures or old whey go in
Output: inoculated raw 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
Raw whole milk of Sarda ewes is set in a copper or steel pot at 30–40 °C with rennet made only from wild cardoon flowers. The curd is broken with a spino, held warm under the whey, moulded by hand and dry-salted. It is sold from 7 days old (fresco) to more than 12 months (da asserbo), and stays sweet because the plant rennet sets the milk slowly. Made in 7 steps over 17 days – 18 days. The longest step, dry-salt and wash, takes up to 10 days (ONAF (national organisation of cheese tasters)).
| Main step | up to 10 daysReported[onaf-sheet] | Dry-salt and wash |
|---|---|---|
| Temperature | 30–40 °CReported[onaf-sheet] | Warm the raw milk and add cultures |
| Acidity | pH 5–5.4Reported[onaf-sheet] | Warm the raw milk and add cultures |
A PDO pecorino set solely with cardoon-flower rennet, which coagulates more slowly and gently than animal rennet, so even the aged types lack sharp piquancy. The specification allows the last part of ripening in tufa caves or clay pits.
A raw-milk cheese. The specification requires the milk to be worked within 48 hours, never thermised, and soured to pH 5.2 ± 0.2 within 3–8 hours when cultures are used. Fresco is sold after at least 7 days. CDC says eating products made from raw milk can expose people to germs. Its Listeria guidance tells pregnant women, newborns, adults 65 and over and people with weakened immune systems to avoid any cheese made from raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Before climate-controlled rooms, shepherds used the caves cut by erosion in the balze to shelter their flocks and to ripen cheese. Wild cardoon grows plentifully on the area's pastures. The name was registered as a PDO in 2015.
