Bonassai is a soft cheese obtained from the milk of Sardinian sheep, made all over the island. The Instituto Zootecnico e Caseario per la Sardegna (Sardinia Zootechnical Dairy Institute), in Bonassai (Province of Sassari), provided the name for this product, as a result of its work in refining the technology behind its production, in the 1960’s. Calf’s rennet and lactic bacteria are employed, the coagulant is broken up into small pieces, and shaped in perforated moulds, square or rectangular in shape, followed by draining, light salting and a brief period of maturation.
The product is rhomboid in shape, and weighs between 1.6 and 1.8 kilos; the rind is thin, dry and a little wrinkled, white or straw coloured.
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