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Cheese from Italy, Piemonte
A fermented ricotta spread. Ricotta a few days old is cleaned of surface mould, kneaded to a cream and seeded with a small portion of finished brus, then kept at 8–10 °C and stirred for at least 30–40 days, with more young ricotta added until the tub is full. Unlike cheese brus it normally gets no spirits.
| Ricotta a few days old, preferably sheep | A special mention goes to ricotta from Frabosana-Roaschina sheep[pat-sheet][onaf-sheet] |
| A small portion of finished brus da ricotta, as starter | [pat-sheet][onaf-sheet] |
| Coarsely ground black pepper and/or chilli (optional) | [onaf-sheet] |
| A little milk, to soften the paste (optional) | [pat-sheet] |
| Starter | backslop (finished brus da ricotta) |
Total time across the recorded steps: 30 days – 40 days
What changes: Ricotta a few days old is scraped clean of surface mould
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
A fermented ricotta spread. Ricotta a few days old is cleaned of surface mould, kneaded to a cream and seeded with a small portion of finished brus, then kept at 8–10 °C and stirred for at least 30–40 days, with more young ricotta added until the tub is full. Unlike cheese brus it normally gets no spirits. Made in 4 steps over 30 days – 40 days. The longest step, ripen cool, adding ricotta and stirring, takes 30–40 days (Regione Piemonte 2015) and runs at 8–10 °C (Regione Piemonte 2015).
| Main step | 30–40 daysReported[pat-sheet][onaf-sheet] | Ripen cool, adding ricotta and stirring |
|---|---|---|
| Temperature | 8–10 °CSet[pat-sheet][onaf-sheet] | Ripen cool, adding ricotta and stirring |
Made from ricotta only, ripened cool at 8–10 °C with a little old brus as starter, and normally not finished with grappa or wine, where cheese brus is made from leftover cheeses at room temperature.
The regional sheet notes that ricotta is heated hard but stays an ideal medium for microbes, so the tubs must be covered against insects and very moist ricotta avoided. It relies on the cheese brus survey, which tested some samples from some producers and found no Salmonella or Listeria monocytogenes. The sheet found no research on brus da ricotta itself, so that survey does not show this product is safe. Keep it refrigerated at 40 °F (4 °C) or colder, the CDC figure for perishable food.
Hazards the sources name: Salmonella spp. and Listeria monocytogenes (not found in a 2004 regional survey of the related cheese brus that tested some samples from some producers; the sheet found no research on brus da ricotta itself); Coagulase-positive staphylococci and E. coli (no high counts in the related brus samples except in one case, negative for E. coli O157; staphylococcal enterotoxins not detectable).
Every number is labelled with how it is known. How this atlas is made
Made to keep ricotta, and to use ricotta that could not be sold quickly; the bibliography goes back to a 1911 account of the Valli di Lanzo.
