Scintu, Maria Francesca and Del Caro, Alessandra and Urgeghe, Pietro Paolo and Piga, Carlo and Di Salvo, Riccardo (2010) Sensory profile development for an Italian PDO ewe’s milk cheese at two different ripening times. Journal of Sensory Studies, Vol. 25 (4), p. 577-590. eISSN 1745-459X. Article.
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The sensory profile technique was applied to the Italian Protected Designation of Origin (PDO) Fiore Sardo cheese, made exclusively from raw ewe's milk in artisanal farms in Sardinia. The descriptive sensory analysis was used to find the sensory attributes which characterize this PDO cheese at two different ripening times (105 and 180 days). The product specification states that the cheese must have no less than 105 days of maturation before being sold, while at more than 180 days it is usually used grated.
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