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Cheese from Italy, Friuli Venezia Giulia
Fresh cow-whey ricotta from the summer alpine dairies is kneaded with salt, pepper and a little caraway, then left in wooden tubs in cool rooms. Over 45–60 days it sours slowly until, the ERSA sheet says, it is acid enough to keep, giving a white, pungent spread eaten from autumn to spring.
| Fresh cow-whey ricotta, preferably from a malga | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet][onaf-sheet] |
| Pepper | [pat-sheet][onaf-sheet] |
| Caraway seeds or flowering tops (kümmel, Carum carvi; locally called wild fennel) | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 45 days – 2 months
What changes: Fresh cow-whey ricotta from the summer dairy is the starting material
Ricotta made from the whey of the summer alpine cheesemaking, July to September.
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
Fresh cow-whey ricotta from the summer alpine dairies is kneaded with salt, pepper and a little caraway, then left in wooden tubs in cool rooms. Over 45–60 days it sours slowly until, the ERSA sheet says, it is acid enough to keep, giving a white, pungent spread eaten from autumn to spring. Made in 4 steps over 45 days – 2 months. The longest step, sour slowly in tubs, takes 45 days – 2 months (ERSA 2018).
| Main step | 45 days – 2 monthsReported[pat-sheet][onaf-sheet] | Sour slowly in tubs |
|---|
Unlike fresh ricotta it is salted, spiced and left to sour for about two months, and the sheets say it then keeps for most of a year.
The ERSA sheet says the souring is taken to the point where the cream is microbially stable; it is then kept in a cold room. The sheet gives no pH or test result, so that is its claim, not a measured result.
Every number is labelled with how it is known. How this atlas is made
A recipe book compiled in the early 1800s by Gemma di Caporiacco Nais already describes it (ERSA sheet).
