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Cheese from Italy, Toscana
Milk of semi-wild Sarda ewes is pasteurised, filtered and set at 30–34 °C with lactic ferments and calf rennet. The curd is broken to maize size, drained and soured in wooden moulds for 24 hours, then dry-salted with coarse salt. The wheels ripen at least 90 days, partly in old oak wine barriques, stacked in layers with walnut leaves, ash, wheat or grape pomace.
| Whole ewe milk of Sarda ewes from evening and morning milkings, pasteurised | [pat-sheet][onaf-sheet] |
| Lactic ferments | [pat-sheet][onaf-sheet] |
| Calf rennet (liquid) | [pat-sheet][onaf-sheet] |
| Coarse salt | [onaf-sheet] |
| Layering material chosen by the maker | For example walnut leaves, ash, wheat or grape pomace[onaf-sheet] |
| Starter | lactic ferments added to the pasteurised milk |
Total time across the recorded steps: 3 months
What changes: Sarda ewe milk is pasteurised and filtered into a multipurpose vat
Output: pasteurised whole ewe 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
Milk of semi-wild Sarda ewes is pasteurised, filtered and set at 30–34 °C with lactic ferments and calf rennet. The curd is broken to maize size, drained and soured in wooden moulds for 24 hours, then dry-salted with coarse salt. The wheels ripen at least 90 days, partly in old oak wine barriques, stacked in layers with walnut leaves, ash, wheat or grape pomace. Made in 6 steps over 3 months. The longest step, ripen in oak barriques, takes at least 3 months (Regione Toscana (photo ARSIA)).
| Main step | at least 3 monthsReported[pat-sheet][onaf-sheet] | Ripen in oak barriques |
|---|---|---|
| Temperature | 30–34 °CReported[onaf-sheet] | Add ferments and calf rennet |
The wheels finish their ripening in old oak wine barriques, stacked with walnut leaves, ash, wheat or grape pomace. Air seeps in through the staves, and the layering material tints the rind and flavours the cheese.
Made from pasteurised milk with added ferments and ripened at least 90 days.
Every number is labelled with how it is known. How this atlas is made
Sardinian shepherds moved to Tuscany with their flocks and brought their cheesemaking skill. The Fiera del Cacio is held at Pienza on the first Sunday of September.
