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	<title>Bonassai cheese - Revision history</title>
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	<updated>2026-05-02T09:20:11Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Bonassai_cheese&amp;diff=151817&amp;oldid=prev</id>
		<title>Chef at 09:52, 28 September 2012</title>
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		<updated>2012-09-28T09:52:25Z</updated>

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|description=Bonassai is a soft cheese obtained from the milk of Sardinian sheep, made all over the island&lt;br /&gt;
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[[Image:Bonassai cheese.jpg|thumb|300px|right|Bonassai cheese]]&lt;br /&gt;
Bonassai is a soft [[Cheese|cheese]] obtained from the [[Milk|milk]] of Sardinian [[Sheep|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|rennet]] and [[Lactic|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|salting]] and a brief period of maturation.  &lt;br /&gt;
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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.&lt;br /&gt;
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The [[Cheese|cheese]] itself is white, compact, soft and spongy, the taste and smell being [[Lactic|lactic]] and sharp. A table [[Cheese|cheese]].&lt;br /&gt;
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{{CheeseContact}}&lt;br /&gt;
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]&lt;br /&gt;
[[Category:Ewes&amp;#039; milk cheeses]]&lt;br /&gt;
[[Category:Italian cheeses]]&lt;br /&gt;
[[Category:Sardegna cheeses]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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