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Cheese from Italy, Trentino-Alto Adige
A fresh dessert of whey ricotta (poìna) under half-whipped cream. Whey left from cheesemaking is heated to 85–89 °C and curdled with agro, wine vinegar or magnesium sulphate; the ricotta that floats up is skimmed off and drained about 8 hours. It is a heat-and-acid set, not a ripened ferment, and is eaten at once.
| Cow whey from the cheese make | From Bruna, Grigio Alpina and other cows fed meadow hay or pasture, no silage; no additives or preservatives allowed[pat-sheet] |
| Agro, wine vinegar or magnesium sulphate0.3–0.5 % | The sheet gives the 0.3–0.5 % range with the list of curdling agents[pat-sheet] |
| Cream, half-whipped | Once whipped in a wooden plunger churn (batilat), now in a blender[pat-sheet] |
| Starter | none; the curd is set by heat and acid |
Total time across the recorded steps: 8 h
What changes: Starting material: the warm cow whey left from cheesemaking
The whey left after the milk has been set and the Casàda con la tenza taken off.
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 fresh dessert of whey ricotta (poìna) under half-whipped cream. Whey left from cheesemaking is heated to 85–89 °C and curdled with agro, wine vinegar or magnesium sulphate; the ricotta that floats up is skimmed off and drained about 8 hours. It is a heat-and-acid set, not a ripened ferment, and is eaten at once. Made in 5 steps over 8 h. The longest step, drain in baskets, takes 8 h (Provincia autonoma di Trento 2013).
| Main step | 8 hReported[pat-sheet] | Drain in baskets |
|---|---|---|
| Temperature | 85–89 °CReported[pat-sheet] | Heat the whey and add acid |
The ricotta form of the Casàda dessert, a typical dish of Primiero made in two versions, with curd and with ricotta. It uses ricotta cooked from the whey instead of the fresh rennet curd (tenza) of Casàda con la tenza.
A heat-set fresh product with no ripening. Eat it at once or keep it at 4 °C for at most 2 days.
Every number is labelled with how it is known. How this atlas is made
Casàda was made in summer dairies, on farms and in village cooperative dairies; the name comes from the farmhouses. A diary by A. M. Negrelli shows "going to casàda" as a common phrase. When the village dairies closed, the Primiero district dairy took over the tradition.
