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Cheese from Italy, Sardegna
Whole goat milk, raw in artisan making or heat-treated in industrial making, is set at 37–39 °C with calf rennet or lamb or kid rennet paste and a scotta starter from the last make. The curd is cut to maize-size grains, semi-cooked to 41–43 °C and moulded, then soured in a warm room for about 24 hours to pH 5.1–5.3. It is brined or dry-salted and ripened about 60 days, or up to 12–18 months.
| Whole goat milk, raw or heat-treated | [pat-sheet] |
| Scotta starter (scotta-innesto) from the previous make | [pat-sheet] |
| Liquid calf rennet, or lamb or kid rennet paste | [pat-sheet] |
| Salt, as a 22 °Bé brine or dry | [pat-sheet] |
| Starter | scotta-innesto (whey-based starter) from the previous make |
Total time across the recorded steps: 2.1 months – 18 months
What changes: Scotta starter and rennet go into the goat milk at 37–39 °C
Output: curd.
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 goat milk, raw in artisan making or heat-treated in industrial making, is set at 37–39 °C with calf rennet or lamb or kid rennet paste and a scotta starter from the last make. The curd is cut to maize-size grains, semi-cooked to 41–43 °C and moulded, then soured in a warm room for about 24 hours to pH 5.1–5.3. It is brined or dry-salted and ripened about 60 days, or up to 12–18 months. Made in 7 steps over 2.1 months – 18 months. The longest step, ripen, takes 2–18 months (Laore Sardegna (regional agricultural develop…).
| Main step | 2–18 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 37–39 °CReported[pat-sheet][onaf-sheet] | Add starter and rennet |
| Acidity | pH 5.1–5.3Reported[pat-sheet][onaf-sheet] | Sour in a warm room |
A Sardinian semi-cooked goat-milk wheel, set with a scotta starter and soured in the mould to pH 5.1–5.3 before salting. A fresh 15-day version is sold but is not covered by the PAT listing.
Farm cheese is made from raw milk. The regional sheet says that because the cheese ripens at least 60 days, it would fall within the limits of Italy's 1997 rule (D.P.R. 54/97) on the bacterial count of the milk. That rule is about the milk, and the sheet reports no test of the cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
Shepherds made it in the mountains in the early 1900s; the first specific records found are accounting records of cooperative dairies from the early 1970s.
