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Cheese from Italy, Sardegna
Sardinian cow milk is pasteurised at 72 °C for 20 seconds and set with a starter and liquid calf rennet. The curd sours about 2.5 hours until it can be stretched, then is stretched by machine in water at 75 °C and closed by hand into pears. They are brined in saturated brine, hung on steel trolleys and ripened 7 days at 4 °C, then 48 hours at 16 °C.
| Whole cow milk from Sardinian farms, pasteurised | [pat-sheet][onaf-sheet] |
| Starter culture | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Saturated brine | [pat-sheet][onaf-sheet] |
| Starter | added starter culture |
Total time across the recorded steps: 9.1 days
What changes: The cow milk is heated to 72 °C for 20 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
Sardinian cow milk is pasteurised at 72 °C for 20 seconds and set with a starter and liquid calf rennet. The curd sours about 2.5 hours until it can be stretched, then is stretched by machine in water at 75 °C and closed by hand into pears. They are brined in saturated brine, hung on steel trolleys and ripened 7 days at 4 °C, then 48 hours at 16 °C. Made in 8 steps over 9.1 days. The longest step, ripen cold, takes 7 days (Laore Sardegna (regional agricultural develop…) and runs at 4 °C (Laore Sardegna (regional agricultural develop…). Streptococcus thermophilus, the starter of Scamorza, a related stretched-curd cow cheese made with a starter in a lab study does most of the fermenting.
| Main step | 7 daysReported[pat-sheet][onaf-sheet] | Ripen cold |
|---|---|---|
| Temperature | 4 °CReported[pat-sheet][onaf-sheet] | Ripen cold |
An industrial Sardinian stretched cheese made from pasteurised cow milk with a starter, ripened only about 9 days in two climate rooms, a week cold and wet, then two days warm and dry.
The milk is pasteurised at 72 °C for 20 seconds and worked in a closed, over-pressured room designed against cross-contamination. The sheet records an HACCP plan with chemical and microbial checks on the finished cheese.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the cheese has been made in Sardinia since at least 1965, deduced from the balance sheet of one producing firm.
